There are times in the heat of summer when it is just to darn hot to grill. Maybe it's the middle of winter and all you can think about is a big juicy steak but your grill is covered with snow. Well I have the solution! Do you ever wonder how restaurants get their steaks so juicy? They pan sear the steak to keep the juices in. It's a technique I have been using for a few years now and to be honest I prefer my steaks to be cooked this way rather than grilled! You must try this technique the next time you are cooking steak. I finish the steak with a slice of herb compound butter. Enjoy!
restaurant style seared steaks
1-2 pounds Steak - I have used New York Strip, Ribeye and Filet - just make sure you are using a good cut of meat.
Olive Oil to coat the steak
Salt and Pepper to taste
1-2 slices of herb compound butter, recipe below.
Preheat your oven to 500 degrees. Let your steak set out until it reaches room temperature. This will depend on the thickness of the meat. I usually set my meat out on the counter 30-45 minutes before I start preheating the oven. Place a cast iron skillet* on the stove top on High heat. Let the skillet heat until it is SCREAMING hot.
Pat the meat dry with a paper towel. Using a basting brush lightly brush both sides of the meat with olive oil. Liberally coat the steak with kosher salt and freshly ground pepper.
Using tongs carefully place the steak in the skillet. Let the steak sear for 2 minutes without moving the meat until the 2 minutes is up and it's ready to flip.
Carefully flip the steak with the tongs and sear for another 2 minutes.
Place the skillet in the oven and cook for 2-3 minutes for medium rare if you use a meat thermometer it should read 130-135 degrees. Once you remove the steak from the oven top the steak with 1 - 2 slices of compound butter and let the meat rest for at least 5 minutes before serving.
*If you do not have a cast iron skillet you can use a oven proof skillet but make sure you are aware of the manufacturer recommended oven temperature.
herb compound butter
8 oz. unsalted butter, 2 sticks, at room temperature
1 medium handful chives
1 medium handful flat-leaf parsley
2 cloves garlic, roughly chopped
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/3 tsp. red pepper flakes
1 tsp. lemon zest
Drizzle Olive Oil, if needed
In a food processor using the blade attachment. Add the butter, chives, parsley, garlic, salt, pepper, red pepper flakes and lemon zest. Pulse the mixture until well combined. You need to add a drizzle of olive oil to help combine the ingredients.
Place a medium size piece of plastic wrap on a flat surface. Place a medium size piece of parchment paper on top of the plastic wrap.
Using a spatula place the butter mixture on the parchment paper to form a log shape.
Fold the parchment paper over the butter. Using the side of your hand crease the paper under the butter log forming the butter to a rounder form. Roll-up the butter using the parchment paper and plastic wrap. Twist the ends to protect the butter from freezer burn.
Frozen butter will last up to a year.
When you are ready to use slice the desired amount of the still frozen butter with a serrated or very sharp knife. No need the thaw ahead of time.
Labels: Beef, Main Dish