Cast Iron Skillet Steak
| Servings |
| 2people |
|
|
Ingredients
- 1pound buttercubed
- 3tablespoons extra virgin olive oil
- 2tablespoons fresh chopped chives
- 1tablespoon fresh thyme
- 1tablespoon fresh chopped sage
- 1tablespoon fresh chopped rosemary
- 2 New York strip steakslarge & thick (1 1/2”) at room temperature
- Salt and pepper to taste
Instructions
- Make the butter. Add the chopped fresh herbs and olive oil to the bowl of a food processor and process until the herbs are just tiny pieces. Then, add the cubed butter and process until everything is well combined.
- Remove the butter mixture to a sheet of parchment paper and shape into a log. Roll up the log in the parchment paper and twist the ends to seal. Refrigerate until ready to use.
- Allow steaks to come to room temperature for 15-20 minutes prior to cooking. Pat down with paper towels to help remove excess moister (helps get that good crust when searing). Season well with salt and pepper on both sides.
- Preheat the oven to 400 degrees.
- Place a cast iron skillet over high heat and allow the pan to heat up for at least 5-10 minutes before you begin cooking. Make sure you have your oven hood turned on; this will get smoky!
- Place the steaks in the skillet, and don’t touch them for at least 3 minutes. Once they’ve seared on the first side, flip them over and let them sear for another 3 minutes. Then, use your tongs to hold the each steak on every side for a few seconds to brown each side a little.
- Lay both steaks flat again and remove the pan from the heat. Take the compound butter out of the fridge and slice off 2 ½” rounds, placing one on the middle of each steak.
- Put the skillet into the oven and let the steaks finish for cooking, about 15 minutes for a medium steak, 20 for medium well. You can use an instant read thermometer to help you determine doneness. Remove the steaks at 130 for medium rare, 135 degrees for medium, and 145 for medium well.
Recipe Notes
