Steak With Chimichurri Sauce

Combine all the ingredients in a food processor.

Blend until the herbs are chopped, but not too fine. Don’t overprocess this, or it will be mushy. See photo for target consistency.

Taste the chimichurri and adjust seasoning based on your preference.

Set aside until steak is ready to eat.

You can use any cut of steak with chimichurri, but we're going to use ribeye in this recipe. Remove ribeye from the fridge and generously sprinkle kosher salt all over. Let sit on a cooling rack over a sheet pan for 1-2 hours for a 1-1.5” thick cut for it to come to room temperature.

Preheat an oven or convection oven to 175 °F, and when it hits temp, add the steak (on the rack and sheet pan) into the oven.

Cook the steak until it hits your exact desired doneness temperature. Due to the low baking temperature, do not expect carryover heat, but do plan for about ~5 degrees of extra doneness from searing. Probe the very center of the steak with a thermometer or check with an instant-read thermometer to gauge doneness. It may take around 10-45 minutes, depending on steak temperature, steak thickness, and if you have the convection setting on.

Remove the steaks and pat dry with a paper towel. There’s no need to rest the steaks. Pre-heat a cast iron skillet on high, then add a generous amount of oil and sear the steaks on high heat to get a nice browning on both sides. Be careful not to sear too long as you don’t want to really continue cooking the steak beyond ~5 degrees more internally.

Remove the steaks from the pan and serve immediately with chimichurri.