Take your ribeye or New York strip steaks out of the fridge 30-45 minutes before cooking to ensure they reach room temperature. Pat them dry with paper towels.

In a medium bowl, combine fresh parsley leaves, minced garlic, and fresh oregano. Add olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix and let sit for 10 minutes.

Generously season the steaks with salt and pepper. Let sit while you prepare the pan.

Preheat a cast-iron skillet over high heat for about 5 minutes. Add a drizzle of olive oil.

Place the steaks in the hot pan and cook for 3-4 minutes. Flip and cook for another 3-4 minutes for medium-rare.

Remove steaks from the pan and cover loosely with foil. Let rest for 5-10 minutes.

Slice the steaks against the grain into 1/4-inch thick slices and serve with chimichurri sauce drizzled over the top.