Pan Seared Rib Eye Steak With Chimichurri

In a bowl add the garlic, chili flakes, parsley, oregano, red wine vinegar, lemon juice, salt, olive oil and vegetable oil. Mix the ingredients together and set aside to allow infusion for at least 20 minutes.

Take the steak from the fridge approx 20-30 minutes prior, to allow it to reach room temperature. Pat dry with kitchen paper.

In a very hot skillet add a little oil, salt your steak just before adding it to the hot pan. Sear the steaks on one side until caramelization appears then flipping it over and sear further for approx 2 -5 mins depending on preferred steaks doneness. See below for how to test the steaks for preferred doneness.

Reduce the pan to medium heat then to one side of the pan add the butter, and to that add the shallots, garlic cloves and your desired herbs to allow the flavors to release.

Tilt the pan away from you and scoop the butter whilst it is bubbling, over the steaks. Flipping the steaks regularly and continuously basting with the butter over again and again for approx 1 -2 minutes until the butter stops bubbling and has turned light golden and a nutty aroma appears. The steaks will form a golden crusty outer and maintain a succulent center.

Serve: Let your steak rest for five minutes before you eat it as this allows the proteins to relax thus allowing the juices to reabsorb rendering a more succulent steak. Spoon lashings of the homemade Chimichurri sauce over the top of the steaks. Enjoy.

【THE TOUCH TEST】 RARE - will give an indent. MEDIUM - RARE is soft and springy when touched MEDIUM is firmer with a slight spring. MEDIUM WELL slightly firm Well done is firm too hard. 【THERMOMETER TEST】 RARE 120 - 130 F 50 55 C MEDIUM RARE 130 - 135 F 55 - 57 MEDIUM 135 - 145 F 57 - 63 C MEDIUM WELL DONE 145- 155 F 57- 63 C WELL DONE 155F AND ABOVE 68C AND ABOVE.