There’s a specific kind of confidence that comes from slicing into a perfectly cooked steak you made yourself.
This one is topped with chimichurri, a bright, herby, garlicky sauce that cuts right through the richness of the meat. It’s the kind of pairing that makes a simple seared steak taste like something you’d order at a steakhouse, minus the steakhouse prices.
If you’ve been intimidated by cooking steak at home, this recipe walks through exactly how to get it right, along with a sauce simple enough to throw together while your steak rests. 🥩
Why This Recipe Works So Well
Searing the steak in a hot, dry pan creates that deep brown crust that locks in flavor and gives you the best texture contrast against the tender interior.
Letting the steak rest before slicing keeps all those juices inside the meat instead of running out all over your cutting board the second you cut into it.
And chimichurri, made with fresh herbs, garlic, vinegar, and olive oil, adds acidity and brightness that balances out the richness of a good cut of beef.
What You’ll Need
For the steak:
- 2 ribeye or New York strip steaks, about 1 to 1.5 inches thick
- 1 tablespoon olive oil
- Salt and pepper, generously
For the chimichurri sauce:
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried)
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Ten ingredients total, and most of them are things you’d find in a well-stocked kitchen anyway.
Tools You’ll Need
- A cast iron skillet or heavy-bottomed pan
- Tongs
- A cutting board
- A sharp knife
- A small mixing bowl (for the chimichurri)
- A meat thermometer (optional, but helpful)
How to Make Steak with Chimichurri Sauce
- Take the steaks out of the fridge about 30 minutes before cooking so they can come closer to room temperature.
- Pat the steaks dry and season generously with salt and pepper on both sides.
- Heat a cast iron skillet over high heat until very hot, then add the olive oil.
- Sear the steaks for 3 to 4 minutes per side for medium-rare, adjusting time based on thickness and your preferred doneness.
- Remove the steaks from the pan and let them rest for at least 5 minutes before slicing.
- While the steak rests, combine the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl.
- Stir the chimichurri together and let it sit for a few minutes so the flavors meld.
- Slice the rested steak against the grain and spoon the chimichurri generously over the top.
Eight steps, and the whole thing comes together in about 20 minutes from start to finish.
Pro Tips From Cooking Way Too Many Steaks
Don’t skip the resting time. Cutting into a steak too soon lets all the juices run out, leaving you with a drier bite than the steak actually deserves.
Get your pan really hot before adding the steak. A properly hot pan is what gives you that deep, caramelized crust instead of a gray, steamed exterior.
Season generously. Steak can handle more salt and pepper than you’d think, and under-seasoning is one of the most common reasons a homemade steak falls flat.
Slice against the grain. Cutting with the grain results in a chewier bite, while cutting against it makes every slice noticeably more tender.
Make the chimichurri ahead if you can. Letting it sit for even 15 to 20 minutes allows the flavors to come together more than serving it immediately after mixing.
Substitutions and Variations
| Swap this | For this |
|---|---|
| Ribeye or strip steak | Flank steak or skirt steak (adjust cook time down) |
| Red wine vinegar | White wine vinegar or fresh lemon juice |
| Fresh oregano | A pinch of dried oregano |
| Red pepper flakes | Omit for a milder sauce, or add more for extra heat |
| Parsley-based chimichurri | Add a handful of cilantro for a different herb profile |
You can also grill the steak outdoors instead of pan-searing if you’d prefer that smoky char flavor.
Make Ahead Tips
Chimichurri can be made up to 3 days ahead and stored in the fridge, which actually gives the flavors more time to develop and deepen.
The steak itself is best cooked fresh, but you can season it and let it sit in the fridge for a few hours ahead of time to save on last-minute prep.
A Few Extra Details Worth Knowing
Nutrition-wise, a single serving lands around 450 to 550 calories, depending on the cut and size of steak used.
For different diets:
- Low-carb and keto-friendly: this recipe fits naturally as written
- Dairy-free: this recipe is naturally dairy-free as written
- Lighter version: use a leaner cut like sirloin instead of ribeye
Pairing suggestions: this steak pairs well with roasted potatoes, a simple green salad, or grilled vegetables on the side.
Time-saving tip: make a double batch of chimichurri and keep the extra in the fridge for topping other proteins throughout the week, like chicken or grilled vegetables.
Leftovers and Storage
Store leftover steak in an airtight container in the fridge for up to 3 days.
Store the chimichurri separately, also in the fridge, for up to 5 days, giving it a quick stir before using since the oil can separate slightly as it sits.
Reheat steak gently in a low oven or skillet to avoid overcooking it further, since steak tends to toughen quickly with too much reheating.
FAQ
What’s the best way to check if my steak is done?
A meat thermometer is the most reliable method. Around 130 to 135°F is medium-rare, while 140 to 145°F is medium.
Can I make chimichurri without a food processor?
Yes, this version is meant to be finely chopped by hand, which actually gives it a better texture than a food processor, which can turn it into more of a paste.
Is chimichurri very spicy?
Not particularly. The red pepper flakes add a mild kick, but it’s easy to reduce or omit them if you prefer a milder sauce.
Can I use this sauce on something other than steak?
Yes, chimichurri works great on grilled chicken, roasted vegetables, or even spooned over eggs for breakfast.
How long should I let the steak rest?
At least 5 minutes, though letting it rest closer to 10 minutes for a thicker cut helps redistribute the juices even more evenly.
Wrapping Up
This dinner proves that a restaurant-quality meal is well within reach on a regular weeknight.
A well-seared steak and a bright, herby sauce come together in under half an hour, with a result that tastes like a lot more effort went into it.
Make this the next time you’re craving steak and let me know how it turns out in the comments. I’d love to hear what sides you paired it with, and if you have any questions along the way, just ask. I read every commen
