The Perfect Skillet Steak
Perfectly seared with a gorgeous crust and finished with an herb infused butter baste, let me show you how easy it is to cook this classic dish to perfection!
Servings: 4
Calories: 339kcal
Equipment
- Cast Iron Skillet
Ingredients
- 1 lb steak NY Strip, Filet Mignon, or any cut of your choice. Must be at least 1" thick.
- 1 tbsp extra light olive oil
- 1 tsp Himalayan salt
- 1 tsp ground black pepper
- 2 tbsp salted butter
- 2 cloves garlic (crushed)
- 2-3 sprigs fine thyme
Instructions
- If working with steaks thicker than 1.5 inches thick, preheat oven to 350°F
- Bring your steaks to room temperature and pat them dry.
- Heat a cast iron skillet on med-high heat until it just begins to smoke.
- Rub your steaks with the oil and season both sides liberally with salt and pepper.
- Add the steaks to the smoking hot skillet and allow it to cook undisturbed for 2 minutes before flipping and cooking the other side for an additional two minutes.
- Using a pair of tongs turn the steak onto it's side and sear the strip of fat that runs around the edge for 30 seconds.
- Keeping the steaks flat, push them aside and add the butter, crushed garlic cloves and fine thyme to the skillet and allow the butter to melt and mingle with the herbs. Spoon the herb infused butter over the steaks, basting them 2-3 times.
- If your steak is between 1-1.5" thick simply remove from the heat, loosely tent with foil and let rest for 5 minutes.If your steak is above 1.5" thick, set your skillet into a preheated oven for 2-3 minutes to finish cooking.If your steak if 2" thick, set your skillet into a preheated oven for 5 minutes to finish.For steaks thicker than 2", set your skillet into a preheated oven for 4-5 minutes for every inch of thickness.
- Once your steaks are done, remove them from the oven and loosely tent them with foil. Allow them to rest for 10 minutes.
- Serve immediately.
Notes
- When you add your steaks to the pan do not disturb them, try to move them, touch them or press down on them. Doing so will disrupt the crust from forming and may even cause the meat to stick and tear.
- Keep in mind that your steaks will continue to cook after you remove them from the heat source due to residual heat.
- For the most accurate doneness test, use a meat thermometer.
Nutrition
Calories: 339kcal | Carbohydrates: 1g | Protein: 24g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 691mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg