Khurram's Pan-Seared NY Strip with Chimichurri
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Pan-Seared NY Strip
with Chimichurri
Halal grass-fed New York strip seared to a bold mahogany crust in cast iron, rested properly, and served with bright, garlicky chimichurri that cuts through the richness perfectly. Steakhouse quality without leaving the house.
The New York strip is the steakhouse cut — bold, beefy, with a generous fat cap along one edge that renders into the pan and bastes the meat as it sears. It has more flavor than a tenderloin and more tenderness than a ribeye, which puts it in a rare position: the cut that works equally well for a quick weeknight dinner and a special occasion plate. The grass-fed difference is pronounced here — cleaner, deeper, more mineral-forward flavor that stands up beautifully to the chimichurri.
We use Thomas Farms halal grass-fed NY strip steak — 10oz, the ideal weight for a single generous serving or two lighter ones. The chimichurri takes five minutes and keeps all week — make it first and let it sit while the steak cooks.
Render the fat cap first — this is the NY strip move: Stand the steak on its fat-cap edge in the hot pan for 60–90 seconds before searing the flat faces. The fat renders and pools in the pan, and you essentially fry the steak in its own fat for the main sear. The flavor difference is significant and takes ninety seconds.
Ingredients
For the steak
- 1 × 10ozThomas Farms halal grass-fed NY strip steak
- 1 tspKosher salt
- ¾ tspCoarsely cracked black pepper
- 1 tbspNeutral oil (avocado or grapeseed)
- 2 tbspUnsalted butter
- 2 clovesGarlic, smashed
- 2 sprigsFresh thyme
- To finishFlaky sea salt
Room temperature is essential: Pull the steak from the fridge 30 minutes before cooking. A cold steak in a hot pan cooks unevenly — the outside overcooks before the center reaches temperature. This single step makes a visible difference in the final cut.
Chimichurri
- 1 cupFresh flat-leaf parsley, tightly packed
- ¼ cupFresh cilantro (optional)
- 4 clovesGarlic
- ½ tspRed chili flakes
- 1 tspDried oregano
- 3 tbspRed or white wine vinegar substitute: apple cider vinegar
- ½ cupGood olive oil
- ½ tspSalt
Make chimichurri at least 15 minutes ahead: The garlic and herbs bloom into the oil as it rests. Even a short wait significantly improves the depth. It keeps 1 week refrigerated — bring to room temperature before serving.
NY Strip doneness guide
Instructions
Phase 1 — Chimichurri
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1
Make the chimichurri
Finely chop the parsley, cilantro, and garlic by hand or pulse briefly in a food processor — you want a chunky sauce, not a paste. Combine with chili flakes, oregano, apple cider vinegar, olive oil, and salt. Stir well. Rest at room temperature for at least 15 minutes before serving. Taste and adjust salt and vinegar.
Phase 2 — Sear the steak
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2
Season and bring to room temperature
Pat the steak completely dry on both sides. Season generously with kosher salt and cracked pepper on all surfaces including the edges. Rest at room temperature for 30 minutes. Pat dry once more right before cooking — surface moisture prevents crust formation.
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3
Render the fat cap first
Heat the cast-iron skillet over high heat for 2–3 minutes until smoking. Add the oil. Stand the steak upright on its fat-cap edge using tongs and hold for 60–90 seconds until the fat is golden and rendered. This pools richly flavored fat into the pan for the main sear.
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4
Sear the flat faces
Lay the steak flat. Do not move it for 3 minutes — let a deep mahogany crust form undisturbed. Flip once and sear 2–3 minutes more. For the last 90 seconds: add butter, smashed garlic, and thyme. Tilt the pan and baste continuously with the foaming butter until internal temperature reads 130°F for medium-rare.
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5
Rest 5 minutes then serve
Transfer to a cutting board and rest a full 5 minutes — do not cut early or the juices run out onto the board. Slice against the grain at a slight angle for the most tender result. Spoon chimichurri generously over the top. Finish with flaky sea salt.
Use an instant-read thermometer: The NY strip has a narrow window between perfectly pink and overcooked. Pull at 130°F — it carries over to 135°F during the 5-minute rest. Every time, no guesswork.
Serving suggestions
Variations
🧄 Garlic herb butter
Skip chimichurri. Top the rested steak with a round of compound butter — softened butter mixed with roasted garlic, thyme, and parsley. It melts into the crust as you plate.
🌶️ Harissa drizzle
Thin harissa paste with a little olive oil and lemon juice. A North African-inspired alternative to chimichurri with more heat and smokiness.
🥗 Steak salad
Slice rested strip thin over arugula with cherry tomatoes, shaved parmesan, and a lemon-olive oil dressing. The chimichurri doubles as the dressing.
🥙 Steak wrap
Slice thin, wrap in lavash with chimichurri, roasted peppers, and fresh herbs. An excellent next-day lunch for any leftover steak.
🔥 Grill method
Grill over charcoal at high heat — 3 minutes per side, same fat-cap render technique. The smoke adds a dimension cast iron can't replicate.
🫙 Steak & eggs
Slice leftover cold strip thin and serve alongside fried eggs with chimichurri drizzled over everything. One of the great breakfast combinations.
Storage
Cooked steak
Keeps 3 days refrigerated. Reheat in a low 250°F oven for 10 minutes — never in a hot pan which overcooks the center.
Raw steak
Freeze up to 2 months. Thaw overnight in the fridge only — never in water or the microwave, both degrade the texture.
Chimichurri
Keeps 1 week refrigerated. Bring to room temperature before serving — the olive oil solidifies in the fridge.
Nutrition (per serving, approx.)
* Estimates per serving (full 10oz steak) including butter baste. Chimichurri adds approximately 120 calories per 2 tbsp serving.
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