Preparation

Make the steak: Season steak generously with salt and pepper. Let sit at room temperature for 30 minutes.

Heat a 12" HexClad Hybrid Pan over medium-high until the pan is very hot, about 2 minutes. Add steak and cook, flipping once, until a deep golden brown crust forms on the bottom side, about 12 minutes total. Using tongs, hold the steak up to brown the sides of the steak in the pan, about 2 minutes more. 

Reduce heat to medium and add butter, herbs and garlic. Continue to cook, basting the steak with the butter in the pan and flipping halfway through, until the steak is medium-rare, about 5 minutes more. Remove to a work surface and let rest 10 minutes.

Meanwhile, make the smoky chimichurri: In a food processor, pulse parsley, oregano, chipotle chili, and garlic until finely chopped or finely chop with a chefs’ knife on a work surface. 

Scrape the parsley mixture into a medium bowl and add oil, vinegar, and paprika. Season generously with salt and pepper and stir to combine. 

Sprinkle steak with flaky sea salt, slice, and serve with smoky chimichurri sauce.