I enjoy a really good steak. As Jon has said, the fact that I enjoy meat was never strike against me when he looked at me as a potential mate (and, for the record, still works in my favor). While I am really like white meat, every now and again, I crave a delicious and juicy steak.
Unfortunately, I have almost always had to go out to get a steak that meets my standards. Its not that Jon can’t cook a great steak – he can. Dad always cooked a great steak, too. But they cook their steaks on the grill. And I think that is where their steaks differ from this one, that has far surpassed any steak I have ever had outside of a restaurant. This steak was seared on the stove top and cooked in the oven.
And it was delicious.
It was juicy.
It was tender.
It was just how I like my steaks.
Dare I say it – these have been better than a restaurant steak.
Here is what you need for it:
- 2-8 ounce cuts of steak (you can use any cut you like, it can be an expensive cut like a filet or something less expensive such as chuck steak)
- 3 teaspoons of salt
- 3 teaspoons of black pepper
- 6 tablespoons of butter (4 tablespoons need to be softened for compound)
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of parsley
- 1 tablespoon or rosemary
How to make this masterpiece (for a medium-rare to medium steak):
- Make your compound butter:
- Take 4 tablespoons of softened butter; combine with garlic, parsley, and rosemary
- Place in plastic wrap; roll into a log and refrigerate
- Preheat your oven to 400 degrees F
- Season both sides of the steak with salt and pepper
- Heat your pan (get it really hot!!); once it is heated add remaining butter and oil
- Sear steaks 2-3 minutes on each side
- Put your pan into the preheated oven for 3 minutes
- Remove pan from oven, and flip steak
- Top each steak with half of the compound butter
- Return pan to oven and cook for 3 additional minutes
- After cook time has completed, allow steaks to rest for 5-10 minutes before cutting.
As you’ve read through this recipe, you’ve realized the importance of having an oven-safe pan. The ideal pan to do this in is a cast iron skillet. If you don’t own one, it is a great investment for your kitchen. They are inexpensive (you can find a quality pan for around $25) and incredibly versatile in what you can do with them. If you take care of them well, they will last forever.
The place I found this recipe crafted this recipe around a cut of filet mignon. However, I tend to use simple and inexpensive cuts of steak and it always turns out amazing. So, do not feel like you need to spend a lot of money on some super-duper high quality cut of steak for this to be a phenomenal meal. You can also mix up your spices and change the flavor profile of your meal. Think about some lemon zest and thyme or dill and chives.
Original recipe found here
