CAST IRON STEAK
A perfect weeknight meal. Everyone should have a cast iron pan in their kitchen. They have a high heat retention, allowing the pan to remain super hot while searing your steak. If you don’t have one :( you can easily use a non-stick sauté pan.
try this with corn fritters
Ingredients
1, 1/2–2” steak of choice – ribeye or NY strip
kosher salt & ground black pepper, to season
1–2 tablespoons neutral oil (avocado or olive oil works well)
2 tablespoons unsalted butter
2 cloves garlic, smashed open
2 sprigs fresh rosemary
4 sprigs fresh thyme or other herbs of choice
DIRECTIONS
makes 2 servings
30 minutes before cooking the steak, remove from the refrigerator & set on the counter to come up to room temperature. Pat steak dry with a paper towel and liberally season all sides with salt and pepper.
Pre-heat a 10” cast iron skillet over high heat, until the cast iron is very hot and starts to smoke.
Carefully add the oil to the skillet, adding just enough to coat the bottom.
Place the steak on one side of the skillet. Cook for 30 seconds. Carefully flip the steak to the opposite side of the skillet & cook for 30 seconds more. Continue flipping the steak to the opposite side of the skillet in 30 second increments. 2-3 minutes total cooking time.
After the last flip, reduce the heat to low. Carefully add the butter, garlic, rosemary, & thyme to the skillet. Tilt the skillet toward you, so the butter pools alongside the edge of the skillet nearest you. Use a large spoon to baste the butter over top of the steak repeatedly for 30 seconds.
Transfer the steak to a plate and set aside to rest for 10 minutes
Slice against the grain into 1/4-inch thick strips. Season the top with butter from the pan. Serve immediately
