Picture this: a perfectly seared steak, juices glistening under a golden crust, topped with a melting pat of herb-packed chimichurri butter that cascades down the sides like liquid gold. That’s the magic of this dish—where the primal satisfaction of a great steak meets the vibrant punch of Argentina’s most famous sauce.
I still remember the first time I tried chimichurri butter at a tiny Buenos Aires parrilla. The way it transformed an already incredible cut of beef into something transcendent stuck with me. Now, I’m sharing my foolproof method to recreate that experience in your own kitchen—whether you’re firing up the grill or searing in a trusty cast iron.
Why This Recipe Works
- Flavor fireworks: The garlicky, tangy butter cuts through the steak’s richness like a perfectly tuned duet.
- Effort-to-impress ratio: With just 15 minutes of prep, you’ll look like a gourmet chef.
- Adaptable to any setup: No grill? No problem. This works just as well screaming hot on your stovetop.
The Story Behind the Sauce
That chimichurri butter isn’t just a topping—it’s a multitasking marvel. Whip up a double batch because you’ll want to:
- Melt it over roasted vegetables tomorrow
- Slather it on Crusty Bread for the best Garlic Bread of your life
- Toss it with hot pasta for an instant herb sauce
Essential Ingredients & Tools
Ingredients for the Steak
- 2 (12-oz) ribeyes or NY strips: Look for that beautiful marbling—those little white veins of fat are flavor insurance. If you’re going leaner with sirloin (budget-friendly option), just know you’ll need to be extra careful not to overcook it.
- 1 tbsp kosher salt: The flakes cling better than table salt, giving you an even seasoning crust.
- 1 tsp freshly cracked pepper: Pre-ground tastes like dust compared to the floral punch you get from cracking it yourself.
- 1 tbsp olive oil: Not your fancy finishing oil—save that for salads. You want something that can take the heat (vegetable oil works too).
Ingredients for the Chimichurri Butter
- ½ cup unsalted butter: Always start unsalted so you control the seasoning. Leave it out until it’s soft enough to dent easily with your finger.
- ¼ cup fresh parsley: These aren’t just garnishes—they’re the backbone. No fresh? Use 2 tbsp dried parsley in a pinch.
- 2 tbsp fresh oregano: Go fresh or go home. Dried oregano works at 1 tbsp.
- 3 garlic cloves: Mince it fine unless you want rogue pungent chunks.
- 1 tbsp red wine vinegar: That acidic kick keeps everything bright. No vinegar? Lemon juice works.
- ½ tsp red pepper flakes: Just enough to whisper “hey, I’m here” without shouting. Omit if sensitive to heat.
- ½ tsp kosher salt: Balances the flavors.
Tools You’ll Need
- Cast iron skillet or heavy pan: My forever love for steak. No cast iron? Any thick-bottomed pan will do.
- Instant-read thermometer: Because guessing leads to heartbreak (and dry steak). No thermometer? Use the finger test (see Pro Tips).
- Plastic wrap: For shaping your butter into a neat little flavor log.
How to Make Steak with Chimichurri Butter
1. Butter Alchemy
In a bowl, mash together ½ cup unsalted butter, ¼ cup fresh parsley, 2 tbsp fresh oregano, 3 minced garlic cloves, 1 tbsp red wine vinegar, ½ tsp red pepper flakes, and ½ tsp kosher salt until it looks like green-speckled marble. Scoop it onto plastic wrap, roll it tight like a burrito, and twist the ends. Pop it in the fridge—we want it firm but sliceable, not rock hard.
Why this matters: Soft butter blends evenly, while chilling ensures clean slices.
2. Steak Prep Ritual
Pat those 2 (12-oz) ribeyes or NY strips DRY with paper towels. I can’t stress this enough—water is the enemy of crust. Season aggressively with 1 tbsp kosher salt and 1 tsp freshly cracked pepper, then give them a slick of 1 tbsp olive oil. Let them lounge at room temp for 10 minutes so they don’t shock when they hit the heat.
Why this matters: Room temp meat cooks evenly; dry surfaces = better sear.
3. The Big Sear
Get your pan smoking hot—I’m talking “see wisps of smoke” hot. Lay the steaks down and DON’T TOUCH THEM. Give them 3-4 minutes per side for medium-rare (130°F internal). In the last minute, drop in a butter slice and baste like you’re painting a masterpiece.
Why this matters: Undisturbed searing = crust. Basting infuses flavor.
4. The Sacred Rest
Move your steaks to a cutting board and walk away for 5 minutes. This isn’t a suggestion—it’s the difference between juicy and Jurassic. Slice against the grain, crown with another butter slice, and watch it melt into every crevice.
Why this matters: Resting lets juices redistribute. Slicing against grain = tenderness.
Pro Technique
For Thick-Cut Steaks (1.5+ inches):
Try the reverse sear—roast at 275°F until 110°F inside (20-25 mins), then blast it in a hot pan for 1-2 mins per side. This gives you edge-to-edge pink perfection.
Basting Pro Tip:
Use a spoon to continuously pour that melted herb butter over the steak. It’s like giving your meat a flavor bath.
Perfect Pairings
Complementary Dishes
- Garlic Smashed Potatoes: Their craggy edges catch all that herby butter. Boil baby potatoes, smash with a glass, then roast until crispy.
- Charred Asparagus: The slight bitterness plays nice with the rich steak. Toss with olive oil and grill for 5 minutes.
Drinks
- Malbec: This bold Argentine red wine mirrors the steak’s intensity.
- Hibiscus Iced Tea: A tart, floral non-alcoholic option that cleanses the palate.
Something Sweet
- Dark Chocolate Espresso Tart: The bitterness echoes the steak’s char.
- Grilled Peaches: Halve peaches, grill cut-side down, and drizzle with honey.
Storage & Freshness Guide
That extra chimichurri butter? It’s gold:
- Fold into scrambled eggs
- Melt over popcorn
- Swirl into soup
Store it wrapped tight—it’ll keep for a week in the fridge or 3 months in the freezer.
Steak with Chimichurri Butter: A Symphony of Bold Flavors
Elevate your steak game with this easy Steak with Chimichurri Butter recipe—juicy, flavorful, and ready in minutes. Try it tonight!
Ingredients
For the Steak
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2 ribeye or NY strip steaks (12-oz)
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1 tbsp kosher salt
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1 tsp black pepper
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1 tbsp olive oil
For the Chimichurri Butter
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½ cup unsalted butter (softened)
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¼ cup fresh parsley (chopped)
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2 tbsp fresh oregano (minced)
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3 garlic cloves (minced)
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1 tbsp red wine vinegar
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½ tsp red pepper flakes
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½ tsp kosher salt
Instructions
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Mix chimichurri butter ingredients; shape into a log and chill.01
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Pat steaks dry, season with salt/pepper, and rest 10 minutes.02
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Sear steaks 3-4 minutes per side in a hot pan. Baste with butter.03
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Rest 5 minutes, slice, and top with chimichurri butter.04
