I'm not a huge fan of pan-fried steak. Probably because I very seldom made it. When I cheffed, the higher-up chefs made stuff like that ...
But I'm cooking a lot in my partial shut-in state. And had strip steaks in my freezer courtesy of ButcherBox.com, a delivery service for free-range meat. (FYI ... they're now waitlisting people in these ... well y'know ... times ... so glad I've been with them a long time)
So I decided to try this ... and I wasn't disappointed. It was a little overdone (next time I'll know to cook it less time) ... medium instead of medium rare ... but was tender, flavorful, and just like my chef colleagues made.
Letting the meat sit at room temperature around 30 minutes before it's cooked and letting it rest after it's done allows the steak to cook evenly. I also patted the meat dry before cooking as my idol, Julia Child, always suggested.
The butter baste is classic French ... (I looked it up in my Larousse Gastronomique ... my husband bought it for me in my early 20's and the spine just busted today) and the best to keep this lean cut of meat moist as well as imparting a lot of flavor. Not totally Dairy Free but definitely Paleo. Eat it up ... FOR REAL!
AuthorJill Place
Pat steaks dry with paper towels. Sprinkle salt and pepper over steaks. Let stand at room temperature 30 minutes.
Heat a large cast-iron skillet (I used my All-Clad nonstick skillet) over high heat. Add oil to pan, swirl to coat. Cook steak 3 minutes on each side until browned. Reduce heat to medium-low; add butter, herbs, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so that butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
Cut steak diagonally across grain into thin slices. Discard herbs and garlic; spoon reserved butter mixture over steak.
Ingredients
Directions
Pat steaks dry with paper towels. Sprinkle salt and pepper over steaks. Let stand at room temperature 30 minutes.
Heat a large cast-iron skillet (I used my All-Clad nonstick skillet) over high heat. Add oil to pan, swirl to coat. Cook steak 3 minutes on each side until browned. Reduce heat to medium-low; add butter, herbs, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so that butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
Cut steak diagonally across grain into thin slices. Discard herbs and garlic; spoon reserved butter mixture over steak.
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