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Every time I’ve dined out for Valentine’s Day dinner has been a bummer. Not kidding, one time our waiter forgot we were there and did not fire any of our food, three hours later we left hungry only to eat a slice of pizza before heading home. Needless to stay after that experience, I definitely prefer spending the night cooking in each year. Now I know not everyone views the kitchen as a place to relax. For some people (like my husband) it's a war zone where, everything from spoons to measuring cups are on a secret mission to destroy your self esteem. And there is NEVER enough counter space or pots and pans to make a decent meal. The drama is real!
When picking recipes for someone who doesn’t like to cook, keeping it simple and technique driven is key. That way they get to learn something new and you get to look really smart. Ha!
Pat Lafrieda (the king of dry aged steaks and burger meat of New York) recently came into FeedfeedBrooklyn to do a live about how to cook steaks on a pan and gave us some incredible tips to getting the perfect sear and a juicy steak. First, make sure you have quality beef that has good marbling. Second, let it come to room temperature for least 20 minutes before cooking. Pat it dry to take out excess moisture from the surface and put it on the skillet at the right temperature and you are on your way to a delicious juicy steak.
Let's talk about the chimichurri or salsa verde, originating from Argentina. It has parsley, oregano and red wine vinegar, salt, olive oil and a lot of garlic. It’s Incredibly versatile and goes very well with grilled meats and vegetables alike. This is great as is, but adding some of the pan drippings really takes it to the next level. I always make a double batch because it's great on toasted bread for breakfast the next day.
Okay, now that you have all the tips you need to impress your better half. It's time to prep for a delicious steak dinner on your date night in!
Recipe and Headnote Rachel Gurjar
For the Chimichurri
- 1/ 2 cup parsley, finely chopped
- 1/ 3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Simply Organic Oregano
- 1 teaspoon kosher salt, or to taste
- 5 cloves garlic, minced
- 1 Fresno chile, seeded and minced
In a bowl, whisk together all the ingredients and allow to sit for 15 minutes to let the garlic and chilies infuse with the oil. (Ideally, let it sit for more than 1 hour, if time allows.)
For the Steak
- 2 (1-pound) strip steaks, about 1¼-inches thick
- Kosher salt, to taste
- 1 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 sprigs rosemary
Pat steaks dry with paper towel and season liberally with salt. Heat oil in a 12-inch cast iron skillet over medium-high heat until almost smoking. Add steaks and cook, flipping once, until golden brown and has reached and internal temperature of 125°F, 2½-3 minutes per side. Add butter and rosemary to the pan and baste the steaks for 30 seconds more. Transfer steaks to a cutting board and let rest for 5 minutes, then slice. Reserve 2 tablespoons of the pan drippings to stir into the chimichurri, then spoon over steak and serve.