Pan Seared Garlic Butter Steaks with a Chimichurri Sauce

For the Pan Seared Garlic Butter Steaks: 

• 4 NY strip steaks
• 8 TBSP unsalted butter
• Salt
• Pepper
• Rosemary sprigs
• 6 garlic cloves

For the Chive Chimichurri Sauce: 

• 1 Cup Parsley, minced
• 1/3 Cup Cilantro, minced
• 1/4 Cup chives, minced
• 1-2 TBSP Soy sauce
• Fresh Lemon juice from half of a lemon
• 1/2 TSP Salt
• 1/4 TSP red pepper flakes
• 5 large Garlic cloves, minced
• 1/2 of a shallot, minced
• 1/2 cup olive oil
  

1. Make your Chimichurri sauce first. Mince your parsley, cilantro, chives, garlic and shallot. Place all in one bowl.
2. Add your lemon juice, salt, red pepper flakes, olive oil and soy sauce. Using a fork, mix well. Place in the fridge to cool for at least 30 minutes. But, 2 hours would be best.
3. Peel and smash 5-6 garlic cloves. Set aside. Slice 6-8 butter cubes. Set aside. Pull your rosemary out of the fridge and set aside.
4. Season your steaks with a generous amount of salt and pepper or to your liking. Make sure to season both sides.
5. Heat a pan over medium heat. Add 2 TBSP olive oil and swirl around the pan. When hot add your steaks. Cook on one side for 4-5 minutes. Flip and then cook on the other side for an additional 4-5 minutes.
6. Add your butter cubes, rosemary and smashed garlic to the pan. Melt the butter.
7. Once melted tilt your pan to its side if needed and spoon the melted butter over the steaks for 1-2 minutes periodically.
8. When done, remove from heat. Let steaks rest for 10 minutes before slicing. When you are ready to cut, slice against the grain. Top your slices with your Chimichurri sauce.
9. Serve with steamed white jasmine rice and corn on the cob if desired.
10. ENJOY!