A medium rare steak no doubt leaves me weak in the knees.

Living in New York City, you’re just a stone’s throw away from a steakhouse. I have been to countless steakhouses, but few are on par with the classics like Keens or Peter Luger (which usually has a month long waiting list). I know, I’ve been spoiled by dining in some of the best chop houses in the world! I literally salivate over a crisp and slight charred exterior that encases the juicy and tenderness.

Although I do enjoy fine dining experiences, I’m no steak snob. I’ve been to butchers for premium cuts, but some of the best steaks I’ve made at home were purchased at Publix or Target. Yes, Target comes through with succulent ribeyes and tenderloins! As long as the meat is fresh and grass fed, don’t feel like you need to pay an arm and a leg for a proper cut of steak I will delve deeper into steak preparation in a future post. For now, we will just enjoy the experience.

I always cook my steak in a cast iron pan. You get such an even distribution of  heat  and  any bad ass chef has at least one. Unfortunately, my larger one got damaged after I absentmindedly left it submerged in water for an extended amount of time. This is an absolutele abysmal. The seasoning, which means oils that have baked into the pan to prevent rusting and food sticking, essentially ruining everything. I'm researching ways I can bring it back to life! The beauty of functionality is apparent since cast irons is lasts a life time, but only if you care for them correctly.

This time around, I resorted to using a nonstick frying pan. Fortunately, the results were nonetheless delish, but I still highly recommend a cast iron.



Feel free to prepare the steak to the liking of your choice! I personally like steaks a bit red on the inside, but extend the cooking time for as long as you’d like.



TIP: It will get fairly smoky in your kitchen! I recommend opening a window and/or use your stove’s exhaust fan. Otherwise, you will spend a few minutes desperately fanning the smoke detector like myself! Also, there will be some splatter from the oil, but do not cover the pan because the buildup of moisture is counterproductive to creating an ideal crust.





strip steak + chimichurri sauce

serves 2, 45 min prep + 10 min cook time


2 12 oz New York strip steaks
4 tablespoons organic butter, divided
2 tablespoons high smoke point oil (grape seed, virgin olive, or canola oil)
2 garlic cloves, halved
2 tablespoons chimichurri sauce
sea salt and freshly ground black pepper



Rub the garlic all over the steaks, sides included. Salt and pepper the steaks generously, so a light salad crust forms.

Place in freezer for about 30 minutes, on a parchment paper lined baking sheet. This is an essential step to eliminate dryness on the surface. You will need to eliminate as much moisture as you can if you''d like the sear to be a restaurant-worthy dark brown. Many will marinate steaks, but for this method, we will be omitting any moisture in the menu.

When cooking time is just right, rub the high smoke point oil of your choice on a large cast iron pan, using a paper towel.

Heat over high flame. When the oil begins to lightly smoke, add two tablespoons of butter and swirl until evenly distributed on the pan.

Add the steaks to the pan. Cook for 3 to 5 minutes on each side, depending on the temperature you prefer. In the meantime, smash the garlic using the flat side of the knife.

Reduce to a medium flame and add the butter and garlic. Using an oven mitt to grasp the handle, tilt the pan slightly so the butter pools toward you. Baste the steaks with the butter as you continue to cook them for about one to two minutes longer.

Remove steaks from the pan into a plate and let them for no more than 5 minutes, loosely rented with foil. The steak will continue to cook as its testing and absolutely do NOT cut it right after you cook it. You want to seal in the moisture!

On a cutting board, slice the steaks against the grain. Transfer to serving plates and drizzle one tablespoon of chimichurri onto both steaks.





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