Main Dishes

October 16, 2021

Pan Seared Garlic Butter Steaks with a Chimichurri Sauce

How mouth-watering does this Pan Seared NY Strip Steak topped with a Chive Chimichurri Sauce look!? I absolutely adore this dish because it is so simple, yet such a luxurious treat. This recipe is the definition of steakhouse quality right in the comfort of your own home! Why go out, when you can stay in!?

You can easily pull this 20 minute recipe together and it’s one that you do not want to miss. When you do not feel like firing up the grill, pan searing is the next best thing. I love serving this recipe with steamed white rice and corn on the cob on the side.

Besides a filet mignon, NY strip steaks are one of the best cuts of meat in my opinion. It has such nice marbling throughout with some extra fat along the sides that adds excellent flavor when cooked. Dress it up with some salt and pepper. Then, cook it in butter and top it with a herby, tangy and savory chimichurri sauce brings out the richness of the beef and enhances the taste all in one.

Cooking the steaks to perfection only needs minimal time, which is perfect for someone who is in a time crunch. All you need is 4-5 minutes! But, before this while you prepare the chimichurri sauce, let the steaks sit at room temperature for 20 minutes, then generously season them with salt and pepper. Another important thing to do while cooking these steaks and to maximize the flavor is: spooning the bubbly butter plus juices over them for 1-2 minutes consistently during that cooking time. If you want your steaks to be a little more rare, cook them for less time on each side about 3 minutes and if you want them more well done, cook them longer, more like 6-7 minutes.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I  love to see your Pretty Plate and hear from you!

Pan Seared Garlic Butter Steaks with a Chimichurri Sauce

This beauty is perfectly seared on the outside and juicy on the inside. Plus, it is loaded with fresh herbs, fresh garlic and butter…three main items that add fantastic flavor to any pan seared steak.




For the Pan Seared Garlic Butter Steaks: 

  • 4 NY strip steaks
  • 8 TBSP unsalted butter
  • Salt
  • Pepper
  • Rosemary sprigs
  • 6 garlic cloves

For the Chive Chimichurri Sauce: 

  • 1 Cup Parsley, minced
  • 1/3 Cup Cilantro, minced
  • 1/4 Cup chives, minced
  • 1-2 TBSP Soy sauce
  • Fresh Lemon juice from half of a lemon
  • 1/2 TSP Salt
  • 1/4 TSP red pepper flakes
  • 5 large Garlic cloves, minced
  • 1/2 of a shallot, minced
  • 1/2 cup olive oil
  1. Make your Chimichurri sauce first. Mince your parsley, cilantro, chives, garlic and shallot. Place all in one bowl.
  2. Add your lemon juice, salt, red pepper flakes, olive oil and soy sauce. Using a fork, mix well. Place in the fridge to cool for at least 30 minutes. But, 2 hours would be best.
  3. Peel and smash 5-6 garlic cloves. Set aside. Slice 6-8 butter cubes. Set aside. Pull your rosemary out of the fridge and set aside.
  4. Season your steaks with a generous amount of salt and pepper or to your liking. Make sure to season both sides.
  5. Heat a pan over medium heat. Add 2 TBSP olive oil and swirl around the pan. When hot add your steaks. Cook on one side for 4-5 minutes. Flip and then cook on the other side for an additional 4-5 minutes.
  6. Add your butter cubes, rosemary and smashed garlic to the pan. Melt the butter.
  7. Once melted tilt your pan to its side if needed and spoon the melted butter over the steaks for 1-2 minutes periodically.
  8. When done, remove from heat. Let steaks rest for 10 minutes before slicing. When you are ready to cut, slice against the grain. Top your slices with your Chimichurri sauce.
  9. Serve with steamed white jasmine rice and corn on the cob if desired.
  10. ENJOY!
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October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
July 5, 2023
Can I do this in a slow cooker instead of the oven?
October 19, 2021
So delicious!