Jenn Eats Goood

begin by setting the steaks on the counter for 30 minutes before cooking to allow the internal temp to rise.

to make the chimichurri, add everything except for the olive oil to a food processor and process until the leaves are broken down into small pieces. next, while the processor runs, slowly stream in the olive oil. scrape the sides and process once more. season with salt & pepper to taste as needed and set aside in the refrigerator.

rub each of the steaks with the olive oil on all sides, then season generously with salt and pepper. heat a cast iron pan over medium/high heat. once heated, add the steak and let it caramelize without moving it for 3-4 minutes, then flip.

cook for another 3-4 minutes, or until the internal temp is between 130 and 160 degrees, depending on preference. add the butter and garlic to the pan and baste a few times before removing the steaks.

let the steaks rest for 10 minutes before slicing, then serve with the chimichurri on top. enjoy!! 💕