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Holiday Cast Iron Steak with Chimichurri Sauce-AS SEEN ON TAMRON HALL SHOW

Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

There is nothing like a perfectly cooked steak dinner for the holiday. I guarantee, preparing this meal for that special someone will get you a few extra smooches under the mistletoe!

 2 ribeye steaks (about 1 inch thick and .5-1lb. each)
 Salt and coarse ground black pepper
 2 tbsp Olive oil or vegetable oil
 3 tbsp Unsalted butter, room temperature
 2 Whole garlic cloves, slightly smashed
 3 Springs of fresh thyme
 2 sprigs of fresh rosemary
 Chimichurri Sauce
 1 cup coarsely chopped parsley
 2 tbsp red wine vinegar
 Juice and zest of 1 lemon
 2 large garlic cloves
 2 tbsp oregano leaves
 2 tsp crushed red pepper
 Kosher salt and freshly ground pepper
 ½ cup extra-virgin olive oil

Heat cast iron skillet over medium high heat. Season steak with salt and pepper on both sides. Once pan is hot, drizzle in olive oil. Add steaks to pan and sear for 4 minutes on one side. Turn steaks and cook for 2 minutes. Lower heat to medium then add butter, garlic, thyme and rosemary. Use a spoon to baste melted butter over steaks as they cook. Cook for about 2 more minutes for medium-rare doneness.


Remove steaks from pan and rest on a plate for 5 minutes.
In a food processor, combine parsley, vinegar, lemon juice and zest, garlic, and oregano leaves until smooth. Spoon into bowl and pour in oil and season with salt and pepper.


To serve, spoon sauce over steaks or serve on the side.

Nutrition Facts

Servings 2