Pan Seared T-Bone Steak with Chimichurri Sauce
The T-Bone steak is a premium cut of beef derived from the back or loin area of a beef animal and contains the same muscles that are found in tenderloins and strip steaks. In the T-Bone, the tenderloin and strip steak muscles are separated by a T-shaped bone. Try using this cut in grilling and pan-searing recipes.
Photo by Marusa Jonas
Yield: 3 servings
Ingredients:
- ½ cup of firmly packed fresh parsley, gently rubbed under cold running water, finely chopped
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 ½ Tablespoons vegetable oil
- 1 Tablespoon red wine or apple cider vinegar
- ¼ teaspoon pepper (optional)
- ¼ teaspoon red pepper flakes (optional)
- 1 pound beef T-Bone Steak
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions:
- Wash hands with soap and water.
- To make the chimichurri sauce, finely chop parsley and garlic, or pulse it in a food processor or blender. Place in a medium-sized bowl.
- Stir in dried oregano, vegetable oil, and vinegar. Add pepper and red pepper flakes, if desired. Refrigerate until using.
- Pat the steak dry with a paper towel. Season with salt and pepper on both sides.
- Preheat cast iron skillet over medium-high heat. Add the steak and cook for 7 minutes.
- Flip the steak and cook for another 4 minutes until the meat reaches an internal temperature of 145°F on a food thermometer.
- Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5-10 minutes before slicing.
- Serve topped with chimichurri sauce.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
To make this recipe using an air-fryer, follow this recipe.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
