Smoky Cast-Iron Skillet Steak with Fresh Chimichurri

There is nothing quite like a deeply seared, smoky steak paired with a bright, herby chimichurri that cuts right through the richness. This recipe brings that steakhouse magic into your own kitchen using a cast-iron skillet and a handful of pantry staples. The chimichurri comes together in minutes and honestly makes everything it touches taste like a celebration.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 lbs ribeye or New York strip steaks, about 1-inch thick
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 cup fresh flat-leaf parsley, packed
• 3 cloves garlic, minced
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/3 cup olive oil

Directions

1. Pat steaks completely dry with paper towels, then rub both sides evenly with smoked paprika, garlic powder, salt, and black pepper. Let them sit at room temperature for 15 minutes.
2. While steaks rest, make the chimichurri by finely chopping the parsley and combining it in a bowl with minced garlic, red wine vinegar, red pepper flakes, and olive oil. Stir well, taste for salt, and set aside.
3. Heat a cast-iron skillet over high heat for 2-3 minutes until it just starts to smoke. Add a thin film of oil and lay the steaks in carefully.
4. Sear steaks without moving them for 3-4 minutes per side for medium-rare, pressing gently to ensure full contact with the pan.
5. In the last minute of cooking, tilt the pan slightly and use a spoon to baste the steaks with any rendered juices.
6. Transfer steaks to a cutting board and let rest for 5 minutes before slicing against the grain.
7. Arrange sliced steak on a platter and spoon chimichurri generously over the top, serving any extra sauce on the side.

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