Bife De Chorizo Argentinean Ny Strip Steak
Treat yourself to the bold, rich flavors of Argentina with this Bife de Chorizo, a classic preparation of NY strip steak. Perfectly seasoned with kosher salt and coarse black pepper, these steaks are seared to golden perfection in a hot skillet, then basted with garlicky, buttery goodness for an extra layer of indulgence. The simple yet precise cooking technique ensures a juicy, tender bite every time, showcasing the natural quality of the meat. For an authentic Argentine experience, serve this steak with a vibrant, herbaceous chimichurri sauce on the side. Ready in just 25 minutes, this recipe is a steak lover’s dream, combining effortless elegance with bold, irresistible flavor. Keywords: Argentine steak, Bife de Chorizo, NY strip steak recipe, chimichurri sauce, cast iron steak.
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Ingredients
- 2 steaks (approximately 1-inch thick, 10-12 oz each) NY strip steak (Bife de Chorizo)
- 1 tablespoon Kosher salt
- 1 teaspoon Coarse black pepper
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 2 tablespoons Unsalted butter
- 1 cup Optional: Chimichurri sauce for serving
Directions
Step 1
Pat the NY strip steaks dry with paper towels. This helps achieve a good sear. Bring the steaks to room temperature by leaving them out for about 30 minutes beforehand if possible.
Step 2
Generously season both sides of the steaks with kosher salt and coarse black pepper. Gently press the seasoning onto the meat to adhere.
Step 3
Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat for 3-4 minutes. Add the olive oil and let it shimmer but not smoke.
Step 4
Carefully place the steaks in the hot skillet. Do not overcrowd the pan; work in batches if necessary. Sear the steaks for about 3-4 minutes on the first side without moving them to develop a deep golden crust.
Step 5
Flip the steaks and sear the other side for another 3-4 minutes or until the internal temperature reads about 125°F for medium-rare (adjust cooking time according to desired doneness).
Step 6
Reduce the heat to medium-low. Add the minced garlic and butter to the pan, swirling the butter to melt. Use a spoon to baste the steaks with the garlic-infused butter for about 1 minute.
Step 7
Remove the steaks from the pan and transfer them to a cutting board. Tent loosely with aluminum foil and let rest for 5-7 minutes to allow the juices to redistribute.
Step 8
Slice the steaks against the grain into thick slices and serve hot. Optionally, drizzle with chimichurri sauce or serve the sauce on the side.
Nutrition Facts
| Serving size | (867.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2834.5 |
| Total Fat 246.0g | 0% |
| Saturated Fat 76.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 402.2mg | 0% |
| Sodium 1007.8mg | 0% |
| Total Carbohydrate 19.3g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 1.6g | |
| Protein 131.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 214.4mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 1658.5mg | 0% |
Source of Calories