Steak with Chimichurri
Martha makes strip steaks with fresh chimichurri sauce.
Heat a 10-inch cast-iron skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add half the butter to one side of skillet, and immediately place steak on top; repeat with remaining butter and steak. Do not move meat. Cook for 2 minutes, turn, and continue cooking until an instant-read thermometer reaches 125 degrees for medium-rare or 130 degrees for medium.
Transfer steaks to a plate; let rest 5 to 10 minutes before serving with chimichurri sauce.