Fabulous Butter-Basted Steak with Chimichurri

FABULOUS BUTTER-BASRED STEAK WITH CHIMICHURRI
CHIMICHURRI:
8 garlic cloves, minced
2 bunches parsley, chopped
1 shallot, minced
2 T. dried oregano
1 T. red chile flakes
½ c. red wine vinegar
2 c. olive oil
Kosher salt/black pepper to taste
3 T. canola oil
4 (12-oz.) ribeye or New York strip steaks, at room temp
Kosher salt/black pepper
4 T. butter, cubed, chilled
4 T. minced garlic
4 rosemary sprigs
1 bunch thyme sprigs

1. CHIMICHURRI: Combine garlic, parsley, shallot, oregano, red chile flakes and vinegar in mixing bowl.
2. Whisk until well mixed.
3. Mix in oil and season with salt and pepper. Set aside.
4. Heat two medium cast-iron saute pans or one large cast iron saute pan over medium-high with canola oil.
5. Season steaks heavily with salt and pepper.
6. When pans start to slightly smoke, carefully place steaks inside.
7. Create a hard sear on steak on all sides, about 2 minutes per side.
8. Turn down stove burner, to medium, add cold butter, garlic, rosemary and thyme to pan.
9. When butter foams, baste steaks with spoon to infuse flavors into steak, while carrying over the internal temp of steaks to medium rare
10. Use tongs to remove steaks and rest on wire rack-lined sheet tray for at least 5 minutes.
    *You can slice steaks and serve with CHIMICHURRI SAUCE.