Description
A bold and juicy cowboy steak seared to perfection in a cast iron skillet, topped with a vibrant, garlicky chimichurri sauce. Ready in 30 minutes, this recipe is perfect for a satisfying weeknight or weekend dinner.
Ingredients
- 1 cowboy steak (1 to 1½ to 2-inch thick, about 16–20 oz / 450-570g)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil (for chimichurri and searing)
- 1 cup packed fresh parsley, chopped (about 30g)
- 2 tablespoons fresh oregano, chopped (about 6g) or 1 teaspoon dried oregano
- 4 cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
Instructions
- Bring the steak to room temperature by taking it out of the fridge and patting it dry with paper towels. Let it sit on the counter for about 10 minutes.
- Make the chimichurri: In a mixing bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, lemon juice, red pepper flakes, and water. Stir well and season with a pinch of salt and pepper. Set aside.
- Preheat your cast iron skillet over medium-high heat until it is smoking hot, about 5 minutes.
- Season both sides of the steak generously with salt and pepper. Add 1 tablespoon of olive oil to the skillet and swirl to coat.
- Place the steak in the skillet and do not move it for 4-5 minutes to develop a deep brown crust. Flip and sear the other side for another 4-5 minutes for medium-rare, adjusting time for thickness and preferred doneness.
- If the steak has a fat cap, hold it with tongs and sear the edges for 1-2 minutes to render the fat.
- Transfer the steak to a cutting board and tent loosely with foil. Rest for 5 minutes to let the juices redistribute.
- Slice the steak against the grain into thick strips. Spoon generous amounts of chimichurri over the top and serve immediately.
Notes
Use coarse kosher salt for seasoning the steak for better adherence and even seasoning. Resting the steak is essential for juicy results. Chimichurri tastes better after sitting for a few hours or overnight. A meat thermometer is helpful to achieve perfect doneness (130°F for medium-rare). Save steak drippings to drizzle over sliced steak for extra richness. Avoid microwaving leftovers to prevent drying out the meat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 steak serving with
- Calories: 640
- Sodium: 450
- Fat: 48
- Saturated Fat: 18
- Carbohydrates: 3
- Fiber: 1
- Protein: 54
Keywords: cowboy steak, chimichurri, cast iron skillet, steak recipe, quick steak dinner, ribeye, medium-rare steak