Steak Board with Chimichurri
We all cook steak at home from time to time. No matter how skilled you are in the kitchen, something is often missing, such as the atmosphere and visual appeal that make a steakhouse experience feel special. Without the right presentation, it can feel like you’re simply eating a piece of meat.
But steak is about more than just flavor. A beautifully plated steak, paired with the right sides and a touch of ambiance, can turn an ordinary meal into an experience. The presentation, the anticipation, and the overall dining atmosphere are all part of what makes eating steak so enjoyable.
What makes it special?
Steaks taste the same as it would serve on a regular plate, but the experience feels completely different on a board. It goes from “I’m eating meat” to “I’m having a steak experience” A steak served on a wooden cutting board feels more special because it creates an experience, not just a meal. The natural wood adds warmth and rustic charm, making the steak’s seared crust and juices stand out. It brings the atmosphere of a great steakhouse to the table, turning a simple piece of meat into a centerpiece that feels inviting, memorable, and worth savoring.
Note:
- If the bone of the steak too large to fit in the pan, cut off the bone first, and roast the bone separately.
- Choose USDA Prime or American Wagyu for juiciest and tenderest steak.
- If you have extra time, dry brine the steak overnight for an even better crust. Simply season the steak with salt and leave it uncovered in the fridge.
- If your steak is 2 inches or thick, reverse sear it first
Steak Board
Ingredients
- 1 large tomahawk ribeye steak at least 1.5inch thick
- Corse sea salt (Generously season0
- 2 oz Butter
- Black peppert to taste
- 3 clove Garlic
- 1 stalk fresh Rosemary
Chimichuri Sauce
- 1 cup fresh flat-leaf parsley finely chopped
- 2 tbsp garlic minced
- 1 tsp oregano
- 2 tbsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 tsp red pepper flakes
- 1/2 tsp salt to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
Preheat the Pan
- Use a stainless steel or cast iron pan. Preheat over medium heat for about 4–5 minutes (depending on the pan and steak thickness). Meanwhile, pat the steak dry to remove excess moisture, this helps create a better crust.
Sear the Steak
- Add a high smoke-point oil such as avocado oil or beef tallow. Place the steak in the hot pan and let it sear undisturbed for about 3 minutes per side until a deep golden-brown crust develops.
Butter Baste
- Once both sides have developed a beautiful crust, add butter and fresh herbs. Lower the heat to medium-low and begin basting the steak with the foaming butter to add richness and aroma.
Assemble the Board
- Let the steak rest for a few minutes before slicing. This allows the juices to redistribute, keeping every bite tender and flavorful. Then arrange it on your serving board and enjoy the steakhouse experience at home.