HexClassic Pan-Seared Ribeye with Smoky Chimichurri
What You Need
Ingredients
Preparation
A well-cooked steak isn’t just about buying great meat, though that helps. It’s about dialing in the heat, waiting until the oil shimmers, and using a pan that can deliver a proper sear. Once the crust turns deeply golden, baste with garlicky herb butter to finish. Paired with a quick chimichurri, it’s ready for date night or a celebratory dinner at home.
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Season steak generously all over with salt and pepper. Let sit at room temperature for 30 minutes.
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In a HexClad 12"/30 cm Hybrid Fry Pan over medium-high, heat pan until very hot, about 2 minutes. Add 1 tablespoon oil; once shimmering, add steak. Cook, flipping once, until a deep golden crust forms, 5 to 7 minutes per side. Using tongs, hold steak up to brown sides, about 2 minutes per side.
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Reduce heat to medium and add herbs, smashed garlic, and butter. Continue to cook, using a spoon to baste steak and flipping halfway through, until an instant-read thermometer inserted in the thickest part of the steak reads 125-130°F/52-54°C, for medium-rare. Transfer to a work surface and let rest 10 minutes.
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Meanwhile, in a food processor, pulse parsley, oregano, chipotle and halved garlic until finely chopped. (Alternately, combine on a cutting board and chop finely with a chef’s knife.) Transfer to a medium bowl. Add remaining ⅓ cup/80 ml oil, vinegar and paprika. Season with salt and pepper; stir to combine.
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Sprinkle steak with flaky sea salt, slice, and serve with sauce.
