Steak with Brazilian Chimichurri

Cooking the Perfect Steak

There are many ways to cook a steak. From a grilled bone in rib eye steak to a slowly braised chuck roast, take these easy steps to make sure you have a great tasting steaks all year long.

Steak Mistakes

1. Sometimes the steak is too large to cook properly. It will burn on the outside before it cooks though the middle.

2. Cooking the wrong cut with the wrong method. Trying to braise a tenderloin and quick sear a brisket would be a huge mistake.

3. Using wet marinades with sugar will lead to burnt steak.

4. Steak is too wet and never sears properly.

5. The cooking heat is too low and causes the steak to turn gray and tough.

Tips for a great steak

1. Use the right cooking method for your cut. Tough cuts like brisket and chuck roast can be cooked slowly over low heat. Cuts like London broil, sirloin, ribeye, NY strip, porterhouse, tenderloin, skirt and flank steak can be cooked quickly over high heat and finished over medium heat to cook through.

2. Cut your steaks smaller (1/2 - 3/4 inch thick) and cook quickly using high heat. This will ensure that you get a good crust and a perfectly cooked interior. Cook thicker steaks over high heat to sear the outside and then drop the heat to medium to cook through.

3. Dry the steak well with a paper towel to remove the water making sure you get a good crust.

4. Keep it simple and season the steak with course kosher salt, fresh pepper and a little oil. Steak has great natural flavor and salt and pepper are the perfect seasonings to enhance that flavor. You can also use dry rubs and marinades but watch the sugar content because it will burn.

5. After cooking the steak, cover it and let it rest for 5 minutes. This will let the steak finish cooking and allow the juices to settle.

Check out the video and recipe below for Steak and Eggs with Chimichurri from my appearance on WBOC Delmarva Live. I use a thin cut NY strip that cooks quick and serve it with a Brazilian chimichurri. This is a fantastic herbal condiment and marinade that is served with meats and seafood all over Central and South America.

Pick out a steak, heat up your grill and get cracking' today!

Steak with Brazilian Chimichurri

8 oz NY Strip Steak, Sliced Thin

Kosher Salt and Pepper

1 T Olive Oil

Pre heat 2 small skillets over medium heat, place half of the oil in each pan. Dry the steak well and season with salt and pepper. When the oil starts to smoke add the steak to the first pan and crack the eggs in the second. Cook the steak for 3 minutes on each side and remove, let the steak rest for 5 minutes before service.


1 C Flat Leaf Parsley, Chopped

2 Garlic Cloves, Minced

¼ Red Onion, Minced

1 Lemon, Juiced

¼ C Olive Oil

3 T Red Wine Vinegar

2 t Cumin

Place all of the ingredients in a bowl and toss to combine.


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