Ingredients (2 servings):
• 2 sirloin steaks
• Salt, pepper
• 1 tbsp butter
• 1–2 cloves garlic
• 1 sprig rosemary
• 1 tbsp high-smoke point oil

Chimichurri:
• 1 bunch parsley, finely chopped
• 3 cloves crushed garlic
• 1 tbsp oregano
• 80 ml extra virgin olive oil
• 20 ml red wine vinegar
• Chili flakes, salt, pepper

Internal temperatures:
• Rare: 48–50 °C
• Medium rare: 53–54 °C
• Medium: 57–58 °C
• Medium well: 60–63 °C
• Well done: 68–70 °

Preparation:
Bring the steak to room temperature, pat dry, and salt. Sear in a smoking hot cast iron skillet on both sides, then baste with butter, garlic, and rosemary. Remove when desired internal temperature is reached and rest for 8–10 minutes.
Prepare the chimichurri by mixing all ingredients, then let it rest for at least 20 minutes.
Serve the sliced steak with fresh chimichurri.

💡 Pro tip

For a perfect crust and even internal cooking, before frying the steak place it on a rack uncovered for 30–40 minutes. This dry surface sears much more efficiently, while the internal moisture of the meat remains stable. Heat the pan until smoking, and during the first 60–90 seconds never move the meat, to maximize the Maillard reaction and develop a restaurant-quality crust.