Steak House steak without the $100.00 price tag!
This recipe will have you feeling like you are at the fanciest Steak House but instead…..you are enjoying a great steak at home- in your sweats!! :)
This is super EASY and only takes 15 minutes. You can serve the beautiful steak alone or with asparagus, roasted Brussel sprouts, baked potato or garlic mashed potatoes…..whatever you are in the mood for!
Yield: 1
Steak House steak without the $100.00 price tag
This recipe will have you feeling like you are at the fanciest Steak House but instead…..you are enjoying a great steak at home- in your sweats!! :)
This is super EASY and only takes 15 minutes. You can serve the beautiful steak alone or with asparagus, roasted Brussel sprouts, baked potato or garlic mashed potatoes…..whatever you are in the mood for!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- Steak at least 1 1/4” thick (I prefer grass-fed, pasture-raised steaks that I get from Salt Creek Farm, and they ship:)
- Olive Oil or Canola Oil
- Kosher Salt
- Black Pepper, freshly ground
- 1 clove garlic, peeled
- 2 Tablespoons cold butter, diced
- Fresh herbs (1-sprig rosemary or 3-5 sprigs thyme)
Pan Sauce (if desired)
- 1/2 cup red wine or water
- 1/2 cup of beef broth
- 2 Tablespoons of butter
- Worcestershire sauce (optional)
- Salt and Pepper
Instructions
- Pat Dry the steak VERY well with a paper towel. This will help the steak get a perfect sear. Generously season the steak all over with kosher salt and pepper. If you have time, place steak on a wire rack and set in a rimmed baking sheet in the refrigerator overnight, uncovered. This will really dry out the exterior of the steak making it perfect for the sear.
- Olive oil or canola oil-just before cooking steak, lightly rub all sides with the oil.
- Preheat the cast-iron (or heavy skillet) on medium-high heat and brush the pan sparingly with oil.
- Turn on the exhaust fan
- Sear Steak-add steak to the pan and sear each side, occasionally turning, until a brown crust has formed.
- Check the temperature of the steak with a thermometer. A few degrees before your desired doneness, add butter, garlic clove and thyme or rosemary sprigs to the pan.
- Tilt the pan to spoon the melted garlic herb butter over the steak and cook to your desire doneness.
- Rare 130°F
- Medium-Rare 135°F
- Medium 135°F-145°F
- Well Done 150°F to 155°F
- Remove steak and let rest 5 minutes before slicing against the grain.
- If making the pan sauce, add about a 1/2 cup of red wine or water; boil until liquid is reduced by half, stirring often, about 1-2 minutes. Add about a 1/2 cup of broth; boil until slightly thickened. Whisk in a few more pats of butter (about 2 tablespoons) and re-season sauce with coarse salt and pepper if needed. Slice the steak against the grains and serve with pan sauce if using.
Notes:
TIPS:
- If using water instead of red wine, taste it…..you may want to add a splash of Worcestershire sauce, and more salt and pepper for flavor.
- Play around with the amount of stock and wine to get your desired flavor. There is no exact right way.
- If cooking more the one steak, you may want a bit more sauce. But I usually use the amount listed here amount for 2 steaks.