Justin Chapple’s Secret to the Best 3-Minute Steak Ever

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As Food & Wine’s Culinary Director and the host of their weekly morning show, Mad Genius LIVE,  James Beard Award-nominated Justin Chapple was inspired to take a different approach to steak after a recent trip to France, where he says, the steaks were far thinner than the gigantic ones served in the United States.


This version features an enviable crust that tastes so good but isn’t always so easy to create. Surprise: Justin’s technique is fool proof. Served with his carrot “chimichurri” and a side of grilled vegetables, it’s an easy meal to make on a weeknight or to serve friends on the weekend.  

Watch Justin whip up the steaks with Amanda in our Test Kitchen and check out the recipe below:

3-Minute Minute Steaks with Carrot Chimichurri

Serves 4


  • 2 small carrots (about 2 ounces), quartered lengthwise and very thinly sliced crosswise
  • ¼ cup finely chopped carrot greens
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup finely chopped fresh parsley
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, finely grated
  • ¼ teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 4 (6-ounce) boneless New York strip steaks, cut ½ inch thick (have your butcher cut them like this)
  • Cornstarch, for dusting


1. In a medium bowl, whisk the carrots and their greens with ¼ cup of the olive oil, the parsley, lemon juice, garlic, and red pepper flakes. Season the chimichurri generously with salt and black pepper.
2. In a large cast-iron skillet (as big as you have!), heat the remaining 2 tablespoons olive oil over high heat until almost smoking. Season the steaks with salt and black pepper. Dust both sides o the steaks with the cornstarch and rub it in with your fingers. Add the steaks to the skillet and cook until crusty on the bottom, about 2 minutes. Flip the steaks and cook until crusty on the other side, 1 minute for medium-rare and 2 minutes for medium.
3. Transfer the steaks to plates and serve with the carrot chimichurri.

Do It Ahead:

The carrot chimichurri can be refrigerated in an airtight container overnight. Bring to room temperature before serving.
Check out Justin’s Top 3 Grilling Hacks here and head to Williams-Sonoma.com to get his new book, Just Cook It! 

3 comments about “Justin Chapple’s Secret to the Best 3-Minute Steak Ever

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