Chimichurri Butter Basted Steak

If you don’t try this recipe I'm quitting youtube and this website. It’s so delicious that I just can’t allow you to skip this one. Oke you might need a little bit more convincing; Juicy steak with hot melting butter on top straight out of the flambadou. Oh did I tell you it’s chimichurri flavored butter?
The juiciest popping flavor bomb you had in a long time. This is the Chimichurri flavored steak you need to try!

Prep Time 10 mins
Cook Time 20 mins
Resting Time 20 mins
Course Beef, Dinner, Main Course
Cuisine Argentinian, Barbecue, South American BBQ
Servings 2
Calories 416 kcal



  • Create the Chimichurri butter from our recipe link.
  • Place the butter on top of a sheet of baking paper.
  • Roll it up while twisting the sides. This way you can easily slice off a piece when you need it later on.
  • Fire up your Kamado Joe with charcoal and 2 firestarters and open up the bottom vent.
  • When the charcoal is lit, place a heat deflector on the lowest position, a grill grate on the other side on medium height and a grill grate above the heat deflector on the highest position.
  • Stick a thermometer in the center of the steak and let it come up to 54 degrees celsius on indirect heat with a BBQ temperature of 140C/284F.
  • Let it cool down for 10 minutes and sear it on direct heat for around 2,5 minutes on each side and let it rest with a little bit of sea salt for seasoning on top.
  • Place your Flambadou in between the hot charcoal and let it warm up until it’s almost glowing.
  • Slice your steak up.
  • Carefully hold your Flambadou in one hand over the steak while putting a slice of butter inside the Flambadou with your other hand.
  • The butter should melt instantly while being poured over your NY Strip.



Calories: 416kcalProtein: 40gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 122mgSodium: 104mgPotassium: 536mgVitamin A: 30IUCalcium: 14mgIron: 3mg
Keyword Butter, Cheesesteak, Chimichurri, Coleslaw Recipe, Flambadou, Steak Recipe
Tried this recipe?Let us know how it was!

Big thanks to Kamado Joe for sponsoring this post.
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