Directions: |
Directions:1 hr before cooking - Remove the steak from the fridge 1 hr before cooking time, sprinkle each side with a good amount of salt and set it aside to come to room temp.
UP TO 1 1/4" THICK -
Preheat the cast iron skillet over high heat. Lay your steak out on a plate, blot with a paper towel to remove moisture sitting on the surface then season with salt and pepper on both sides. Put the oils in the skillet, 1 Tbls butter and 2 Tbls canola oil. Watch carefully for the butter as it begins to brown - that’s when you want to add your steak to the pan and reduce heat to med-high. Because you’re using cast iron the pan will continue to cook at a high temp.
How long you need to cook that first side depends on the thickness of your steak. Start by searing the first side 4-8 min - basting with the drippings often. Using tongs turn the steak and sear the other side 2-5 min. For best results use a meat thermometer to ensure it’s done to your liking. Remove to a plate and let it rest 5 min.
1 1/2" THICK & OVER -
Preheat the oven to 400* and the cast iron skillet over high heat. Lay your steak out on a plate, blot with a paper towel to remove moisture sitting on the surface then season with salt and pepper on both sides. Put the oils in the skillet, 1 Tbls butter and 2 Tbls canola oil. Watch carefully for the butter as it begins to brown - that’s when you want to add your steak to the pan and reduce heat to med-high. Because you’re using cast iron the pan will continue to cook at a high temp.
How long you need to cook that first side depends on the thickness of your steak. For a 1 ½” or thicker steak, start by searing each side 5 min - basting with the drippings often. Using tongs lift the steak and sear the sides of the steak as well Place the skillet in the preheated oven for 2-5 min. For best results use a meat thermometer to ensure it’s done to your liking. Remove to a plate and let it rest 5 min. After 5 min slice the steak and fan across the plate. Top with herbed butter and serve.
A delicious topping for any steak is herbed butter. This should be made well in advance so it is well chilled when you use it on the steak. Just make some and keep it around, it's great on steamed veggies as well.
HERBED BUTTER
1 cube butter, room temp
1 tsp each rosemary & thyme, finely minced
2 tsp parsley, finely chopped
1 pressed garlic clove
In a small bowl stir the butter together with the herbs and garlic. Scoop it onto a piece of plastic wrap and make a sort of log by wrapping it and twisting the ends of the wrap. Place in the fridge until well chilled |
This recipe for Beef Steak is from