INGREDIENTS

• 2 Preferred Angus® strip steaks, 1 1/2-inch thick or more
• Olive oil, as needed
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 garlic cloves, peeled
• 3 tablespoons unsalted butter

• 1/2 bunch cilantro, rough chopped
• 1/4 white onion, 1/4″ diced
• 1 tablespoon chopped garlic in water
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper
• Kosher salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 375°F (191°C). Prior to cooking steaks, place at room temperature and allow to sit out for 30 minutes. Pat dry with a paper towel, then brush with olive oil and season with salt and pepper.
2. Heat ovenproof skillet or cast-iron skillet on stovetop over high heat.
3. Once pan begins to smoke, add steaks to pan and sear for 2-3 minutes per side. Add garlic to pan.
4. Place the pan with steaks into the oven and cook to desired doneness using the approximate times: Rare 120°-130°F (49°–54°C) – 7 minutes, Medium rare 130°-140°F (54°–60°C) – 8 minutes, Medium 140°-150°F (60°–66°C) – 10 minutes, Medium well 150°-150°F (66°–71°C) – 12 minutes.
5. Remove from oven, add butter to pan and allow to melt. Using a spoon, mix butter with garlic, then baste each steak with butter mixture.
6. Place on plate and allow steak to rest for 5 minutes prior to cutting. Slice and then drizzle chimichurri over top of steak or serve on side.
7. Cilantro Chimichurri: Rough chop cilantro and place in small mixing bowl. Add remaining ingredients and let sit for minimum of 3 hours to allow flavors to meld together.