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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Recipe Information
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
Instructions
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.
Generously season both sides of the steaks with kosher salt and coarse black pepper. Gently press the seasoning onto the meat to adhere.
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.
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.
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).
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.
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.
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
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 7.5 mg | 41% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
