How To Sear Steak

A Note From feedfeed

We recently hosted Pat LaFrieda at FeedfeedBrooklyn! He taught us a few tricks to elevate our steak game which our test kitchen manager Rachel Gurjar used to develop an incredible recipe for Seared Strip Steak with Chimichurri Sauce

Prep time 20mins
Cook time 10mins
Serves or Makes: 2

Recipe Card

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


  • Step 1

    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

  • Step 1

    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.