Start by bringing the steak to room temperature by leaving them out for 10-15 minutes on the kitchen counter.

As that rests and warms back up, prepare your chimichurri sauce.

Start by separating out half of each of the following: Parsley, oregano, and olive oil.

Add those separated out halves—plus your garlic—into a blender.

(Set the other halves aside.) To the blender, add your chile pepper, vinegar, salt, and pepper.

Pulse everything until smooth before adding the other half of the herbs and oil.

Mix well, but do not pulse again—you want your chimichurri to have a little bit of texture.

Next, cook your steaks according to your preference.

I prefer to fry my steaks in a hot pan over high heat after greasing well with butter, flipping after 2-4 minutes on each side according to my preferences.

(When the edges begin to brown, flip.) After reducing the heat to medium, cook another 4 minutes (for rare steaks), 7 minutes (medium), or 11 minutes (well-done).

Pull the steaks from the pan and let rest in a warm place just a few minutes.

Keep any leftovers in the refrigerator, storing the sauce separately, for up to a week.