Pan-Seared Steak with Chimichurri Butter

Served with Crispy Roasted Potatoes

Serves: 2
Total Time: ~50 minutes

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INGREDIENTS

1. For the Steak

• 2 beef steaks (ribeye, sirloin, or filet mignon, about 250–300 g each)

• Salt (kosher or sea salt)

• Freshly ground black pepper

• 1 tbsp olive oil

• 2 tbsp unsalted butter

• 2 cloves garlic, smashed

• 2 sprigs fresh rosemary or thyme

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2. For the Chimichurri Butter

• 80 g unsalted butter, softened

• ¼ cup fresh parsley, very finely chopped

• 1 tbsp fresh cilantro (optional but recommended)

• 1 small clove garlic, minced into a paste

• 1 tbsp olive oil

• 1 tsp red wine vinegar or lemon juice

• Salt, to taste

• Black pepper, to taste

• Pinch of chili flakes (optional)

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3. For the Roasted Potatoes

• 400–500 g baby potatoes, halved

• 2 tbsp olive oil

• Salt and black pepper

• 1 tsp garlic powder (optional)

• 1 tsp chopped rosemary or thyme

• 1 tbsp fresh parsley, chopped (for finishing)

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INSTRUCTIONS

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Step 1: Prepare the Chimichurri Butter

1. In a bowl, combine the softened butter, parsley, cilantro, garlic, olive oil, vinegar (or lemon juice), salt, pepper, and chili flakes.

2. Mix until smooth and evenly blended.

3. Transfer onto parchment paper, shape into a small log, roll tightly, and refrigerate until firm (at least 20–30 minutes).

Tip: This butter can be made up to 3 days in advance.

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Step 2: Roast the Potatoes

1. Preheat the oven to 200°C / 400°F.

2. Toss the halved potatoes with olive oil, salt, pepper, garlic powder, and herbs.

3. Spread them cut-side down on a baking tray lined with parchment paper.

4. Roast for 30–35 minutes, flipping once halfway, until golden brown and crispy.

5. Remove from the oven and sprinkle with fresh parsley.

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Step 3: Prepare the Steak

1. Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.

2. Pat dry thoroughly with paper towels.

3. Season generously on both sides with salt and black pepper.

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Step 4: Pan-Sear the Steak

1. Heat a heavy skillet (cast iron preferred) over high heat until very hot.

2. Add olive oil and swirl to coat.

3. Place the steaks in the pan and do not move them for 2–3 minutes to form a crust.

4. Flip the steaks and add butter, garlic, and herbs.

5. Tilt the pan and continuously spoon the melted butter over the steaks for another 2–3 minutes.

Internal Temperature Guide:

• Rare: 48–50°C / 118–122°F

• Medium-rare: 52–55°C / 125–131°F

• Medium: 57–60°C / 135–140°F

6. Remove steaks from the pan and rest on a plate for 5–10 minutes.

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Step 5: Assemble and Serve

1. Slice the steak against the grain.

2. Place a thick slice of chimichurri butter on top of the hot steak so it melts naturally.

3. Serve alongside the crispy roasted potatoes.

4. Spoon any resting juices from the steak over the plate for extra flavor.

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FLAVOR PROFILE

• Steak: Juicy, tender, deeply savory with a caramelized crust

• Chimichurri Butter: Fresh, herbaceous, slightly tangy, rich

• Potatoes: Crispy outside, fluffy inside, buttery and aromatic

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CHEF TIPS

• Always rest steak to keep juices inside.

• Dry steak thoroughly before searing for maximum crust.

• Chimichurri butter can also be used on chicken, fish, or vegetables.

• For extra richness, finish the steak with flaky sea salt.