Roasted Steak with Chimichurri
Recipe from Ed Kernan
It’s a classic for a reason, and who are we to argue. Like the famous omelet test, knowing how to sear a perfect steak is a Life Skill for any carnivorous home cook. Not all of us have backyard grills to rely on, so a pan sear is the next best thing. To maximize flavor and mitigate smell, you want to use a pan that can get really hot before finishing off the steak to your desired temperature in the oven. The faster you can achieve a delicious sear, the less smoke and smell you have to put up with in your apartment. The Always Pan® Pro, which is heat resistant up to 1000˚F/535˚C is a game changer.
Of course, nothing pairs better than a herbaceous sauce to top everything off. Pro tip: This is a great way to get through excess herbs before they go bad in your fridge!
45 minutes
25 minutes
4
What You'll Need
Ingredients
Steak:
- Two 12-ounce NY Strip Steak, or steak of your choice
- Salt and freshly ground black pepper
- Cooking oil
- Optional: 2–3 tablespoons unsalted butter
- 2–3 sprigs of rosemary
- 2–3 garlic cloves, skin on and lightly crushed
Chimichurri sauce:
- 1 cup packed fresh flat-leaf parsley leaves
- ½ cup packed fresh cilantro leaves
- 2 sprigs of fresh mint leaves
- ½ cup extra-virgin olive oil
- 1 tablespoon shallot, coarsely chopped
- 1 red fresno chili, stemmed and seeded
- 2 garlic cloves, chopped
- ½ teaspoon ground cumin
- 1 tablespoon fresh oregano leaves
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
Directions
Step 1
Remove steaks from the refrigerator and pat dry with paper towels. Season all sides liberally with salt. Let steaks stand at room temperature for 30 minutes. Preheat the oven to 425˚F.
Step 2
Combine all ingredients for the chimichurri in the Splendor Blender and blend till smooth. Transfer chimichurri to a medium bowl. Taste and adjust seasoning with salt and pepper.
Step 3
Lightly pat the steak dry with a paper towel. The salt will have pulled some moisture to the surface. Getting the surface of the steak dry will help develop a better sear. Season all sides with freshly ground black pepper.
Step 4
Preheat the Titanium Always Pan® Pro over medium-high heat. When the pan is hot, swirl in 1–2 tablespoons of cooking oil. Carefully lay steaks down in the pan. Sear on one side for 2 minutes. If using, add the butter, rosemary, and garlic to the pan. Baste the steaks with the melted butter. Flip the steaks and sear for two minutes on the other side, basting throughout.
Step 5
Transfer pan to oven and cook to desired doneness, 6 to 8 minutes for medium-rare (or 125˚F on an instant-read thermometer when inserted into thickest part of steak). Transfer steaks to a tray with an elevated rack. Let rest for 10 minutes before slicing.
Step 6
Slice steaks and serve with chimichurri sauce.
