@chefsymon: GOD I LOVE STEAK!… this was so delicious and the key ingredient is patience… believe it or not this was a choice steak but the technique we used here made it irresistibly delicious… happy cooking everyone… full recipe below! 🥩⏲️ CAST IRON HERB BUTTER-BASTED STRIP STEAK Serves 2 1 8-10 oz strip steak ¼ stick butter 2 cloves garlic, crushed 2 branches each rosemary and thyme 2 tbl EVOO S & P to taste Salt and pepper the strip the night before and leave uncovered in the refrigerator. 30 minutes before cooking, bring the meat to room temperature. Heat a 10” cast iron pan on medium/ high heat until it begins to smoke. Lightly oil the steak on both sides, place in the hot pan. Do not move the steak for 3-5 minutes. Flip steak when bottom is nicely browned. If you have one, use a weight to assist with an even sear. Add ¼ to ½ stick of butter, crushed garlic, and fresh herbs to the pan. Allow to saute for 1 minute, then begin to baste the steak for approx. 2-3 minutes. Add a tablespoon of compound butter to the top of the steak and allow rest for 5-10 minutes. Slice the steak and top with compound butter, salt, pepper, and a drizzle of EVOO. For Compound Butter 2 sticks room temperature butter 1 clove grated garlic 2 tablespoon Kosher salt 2 dash worcestershire sauce 2 dash red wine vinegar 1 anchovy smashed 2 tablespoons flat leaf parsley Mash the 2 sticks of butter with the grated garlic. Add salt, (pepper if desired), worcestershire, red wine vinegar, anchovy, and parsley. Mix all together, (at this point you can add any other of your favorite ingredients). Compound butter can be made in advance and will store in the refrigerator for a week, bring to room temp before using.

Chef Michael Symon

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Region: US

Thursday 08 February 2024 13:25:38 GMT