There is nothing more satisfying in my food world, then a perfectly cooked steak served along side a gorgeous glass of hearty red wine. It is an indulgence I don’t have often, but when I do it is cherished.
Of course my trusty cast iron skillet is the tool of refinement I grab for this task. Cast iron has this amazing ability to produce even, intense heat. A must when creating a perfect pan seared steak.
Add to that pan some quality olive oil and fresh garlic, hearty butter, and fresh herbs, and you have a win. A full of flavour, juicy, perfectly cooked, win.
Step 1 in this process is to remove your steak from the fridge and allow it to rest at room temperature for at least half an hour. Ideally 1 hour, but 30 minutes will do. While resting, sprinkle the steak with salt and pepper on both sides.
Meanwhile, cut your garlic in thin slices and set aside. Gather your Thyme leaves and set them aside. Mince your parsley and set aside.
Measure out your butter and set it aside.
Grab your olive oil and measure it out. Set it aside.
Once your steak has rested for the entire 30 minutes, grab your cast iron skillet and set it on the stove over high heat. Add the olive oil to the pan and allow it heat up for about 1 minute. Once the oil is moving freely and your hand feels warmth when hovering over the pan, add your steak. It should sizzle on contact.
Now…cook on one side for 1 minute. Then flip it. Cook for 1 minute. Keep flipping the steak every minute for a total cook time of 6 minutes.
Then add your butter, garlic, and thyme. Baste your steak with the butter when cooking for 1 minute. Flip and do the same thing, basting with garlic and butter for another minute. Your steak should be cooked to a Medium Rare at this point. If you want it cooked more, add two more flips and two more minutes to the cook time. Basting along the way.
When steak is ready. Remove from pan. Place on plate and allow to rest for 3-5 minutes before serving. Drizzle the melted butter and garlic and herbs over the steak. Sprinkle with minced parsley and a pinch of finishing salt and cracked pepper.
Serve.
Notes
When cooking more than one steak using this method make certain the pan you use is big enough. You don't want the steaks crowded for then they steam rather than sear. Give them space to breathe. Ideally, two steaks per pan. cooking for 4? You need two pans and some coordination. But it can be done. OR...do two nice 8 oz Ribeyes and slice to serve family style. Enjoy.
adoptedtomato
