First Timer: “Woah. But, isn’t steak, like, difficult to cook?” “My baby (what everyone calls their lover, duh) likes hers medium-rare.”
Me: “Psh. No problem. Get a meat thermometer, homie! YOU CAN DO IT!”
My girl isn’t too big on red meat. That is a MAJOR problem because I AM. I love steak. A small tiny part of me feels guilty about how much I enjoy a juicy steak. I love animals. I really do. I have a dog named Kelce. I have a cat named Stella. I hade a lot of hamsters growing up. How many did you have?
I just can’t help it, ok…
It’s so good once it hits your lips! - Will Ferrell, Old School
2 4oz Filets
1 Red Bell Pepper (remove stem/seeds)
2 Cloves of Garlic
1/2 Cup Fresh Parsley
2 Tablespoons Fresh Cilantro
1/2 Cup White Onion
2 Tablespoons Red Wine Vinegar
1 Tablespoon Lemon Juice
1/2 Cup Olive Oil
Salt & Pepper to Taste
Salt & Pepper the Filets generously. Let them sit, covered with Plastic Wrap.
Heat Cast Iron Skillet on Medium/Low Heat. Drop 2 Tablespoons of Olive Oil on there and spread it around evenly. You want it to be spread out thin.
While that heats up, place your DeStemmed/DeSeeded Red Bell Pepper, Cilantro, Parsley, Onion, Garlic into a food processor. Pulse it up until finely diced. Much like a salsa. Dump into a bowl.
In the “ingredients bowl,” add 1 Tablespoon of Lemon Juice, 1/2 Cup of Olive Oil, 2 Tablespoons Red Wine Vinegar, and Salt & Pepper to taste.
Back to the Steaks! Place them gently on the hot skillet. Make sure they are not touching each other. You may have to increase the heat a bit so that you get a nice “sizzle.”
After 2-3 minutes, turn the steaks over. Place your meat thermometer in the center thick cut of the smaller filet (unless they are identical, which is usually not the case).
Once the meat thermometer reads 130 degrees, remove the steaks promptly, finish with butter and let them sit for 10 minutes. They will continue to cook!
Once cooled, slice and serve. Spoon on the Chimichurri sauce! ENJOY! YOU DID IT!