How to Cook Steak Perfectly | Ribeye or New York Steaks
This steak with chimichurri sauce recipe is cooked perfectly medium-rare and has loads of flavor.
Servings: 4
Ingredients
For Sauce:
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- ½ cup finely chopped cilantro
- ⅓ cup finely chopped parsley
- ¼ cup finely chopped onion
- 5 garlic cloves, peeled and minced
- 1 tablespoon fresh or dried oregano
- 1 ½ teaspoons kosher salt, not fine table salt
- ¼ teaspoon crushed red pepper
- For Steaks: 4 ribeye or New York steaks, at least 1″ thick, garlic powder, kosher salt, and freshly ground black pepper
Instructions
- Make Chimichurri Sauce ahead: In a bowl, combine all ingredients and toss well. Let sit at least 10 minutes for flavors to meld. If making ahead of time, cover tightly and chill until ready to use. Can be made 1-2 days ahead.
Make the Steaks:
- Use paper towels to thoroughly dry chilled steaks well. Sprinkle evenly with kosher salt, black pepper, and garlic powder on all sides. Generously grease outdoor grill or stovetop grill pan; using high heat, get grill smoking hot.
- Once oil is smoking and very hot, place steaks on grill for 3 minutes on the first side, without moving them around. If using outdoor grill, brush tops of steaks with oil, turn them over, and grill another 2 minutes. If using indoor grill pan, there is no need to brush with oil before turning them over.
- Once the exteriors are browned with nice grill lines, do the “press test” by tapping the centers of steaks with finger or utensil. They should have some give, but spring right back; not too soft and not too firm. If they’re feeling a bit too soft, give it another minute of cook time. For medium-rare the centers should feel similar to the fleshy area by your thumb when you make a loose fist.
- Place steaks on cutting board and let them sit for 5 minutes before cutting. Do not slice or poke into them until the 5 minutes are up. This allows the juices to be retained, as well as gives the steaks a bit more “cook time” as they rest.
- Serve steaks sliced, with chimichurri sauce generously drizzled throughout.
Equipment
Notes
- If using bone-in steaks, cook time will be a bit longer than boneless.
- If you want to cook by temperature, it's important to use a meat thermometer that has a probe that can safely be lodged in the center of meat while it's cooking; that way, the meat will not lose juices with repeated temperature-checking.
- If cooking steaks on stovetop, use a cast iron grill pan, which will cook steaks evenly and quickly.
- If cooking steaks in a pan, a splatter guard greatly helps in preventing random oil splatters.
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Nutrition (per serving)
Calories: 297kcal | Carbohydrates: 2.7g | Protein: 6.6g | Fat: 29.5g | Saturated Fat: 4.6g | Cholesterol: 17mg | Sodium: 487.2mg | Fiber: 0.5g | Sugar: 0.5g