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Cooking 101
Cooking the perfect steak isn’t as hard as it seems. The key is to find your favorite cut, and learn to cook it the way YOU like it! The chimichurri butter adds tons of flavor, with none of the hard work.
Chef Tip: The key to a good sear is to leave the steak alone once it hits the pan. You want constant contact with the skillet's surface or grill (as opposed to sautéing, where things jump around and create pockets of steam). With skirt steak, you always want to slice against the grain: you’ll see natural lines across the steak, cut perpendicularly to those for super tender slices.
1 Ribeye steak
4 Tablespoons unsalted butter, softened
1 garlic clove
1 bunch broccolini
Salt and Pepper
Make a compound butter by mixing butter and half a packet of Haven’s Kitchen Herby Chimichurri. Wrap herb butter in plastic wrap and allow it to harden in the refrigerator.
Let the steak come to room temperature. Season with salt and pepper. Heat a cast iron skillet over high heat until it is nearly smoking. Sear the steak until charred, about 3-4 minutes. Flip steak. After 1 minute, add butter and garlic clove to the pan, and baste the steak with the butter for an additional minute. Remove steak and let rest.
Add broccolini to the same pan with the garlic and butter. Season with salt and pepper and saute until tender.
Serve steak and broccolini with an extra squeeze of chimichurri.
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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