How to Cook a PERFECT Steak EVERY Time!
This is the best way to cook a steak. Period. It's simple, all done in one pan, no oven needed. Not only that, it goes great with a nice fresh Chimichurri...which I'll show you how to make. Buckle up!
Ingredients:
-2 cups fresh parsley, finely chopped
-12 basil leaves, chopped
-2–3 sprigs thyme, leaves only
-3–4 garlic cloves, minced
-1 hot pepper of choice, finely chopped
-Juice of ½ lime
-Pinch of dried oregano
-Salt and black pepper, to taste
-Olive oil, as needed
-1 steak of your choice (ribeye, strip, or filet)
-Kosher salt and freshly cracked black pepper
-1–2 tbsp canola oil (or another high smoke-point oil)
-2 tbsp unsalted butter
-2 garlic cloves, smashed
-2–3 sprigs fresh thyme
On a cutting board, finely chop the parsley, basil, thyme, garlic, and hot pepper. Add the lime juice, dried oregano, salt, pepper, and enough olive oil to create a loose paste. Mix well and set aside to let the flavors meld.
Bring your steak to room temperature. Pat it dry with paper towels, then season generously with kosher salt and black pepper on both sides.
Heat a heavy skillet over high heat. Add the canola oil and, once shimmering, place the steak in the pan. Sear for 2–3 minutes on the first side until a deep crust forms, then flip the steak and add the butter, smashed garlic, and thyme to the pan. Tilt the skillet slightly and spoon the melted butter over the steak repeatedly. Cook until the internal temperature reaches 120°F for medium-rare (adjust to your preferred doneness).
Transfer the steak to a cutting board and let it rest for 5–10 minutes to retain its juices. Slice against the grain and serve with the chimichurri spooned generously over the top.
Enjoy!
If you liked my knife in this video, you can find it here:
https://dalstrong.com/products/chefs-...