Cast-Iron Steaks with Herb Butter

Pan-seared steaks topped with a healthy dollop of herby shallot butter might be just what your Valentine’s Day dinner needs!  

Thick-cut ribeye or New York strip steaks are perfect here because they are juicy, extra-beefy and luxurious enough for a fancy dinner for two.  You can substitute with a less expensive cut like sirloin or flank steak for your everyday needs, unless you’re lucky enough to live in the lap of steak luxury and ribeyes are part of your regular diet.

Pan-searing in a ripping hot cast-iron skillet guarantees that golden-brown crust all over and allows you to make these year-round (no grilling with a foot of snow on the deck for me!).  Preheat your skillet in a 500° oven to ensure it’s hot all the way through; preheating on a high stovetop can cause hot spots and uneven browning.  Plus it’s a total set-it-and-forget-it situation when you do it in the oven.  Make sure to do this in a well-ventilated area (or turn off your smoke detector for a few minutes!) because pan-searing in hot cast-iron is sure to cause some smoke.  Flipping the steaks every 2 minutes while cooking reduces the unappetizing, well-done gray band around the outer edge of a steak and helps ensure you hit that perfect medium-rare.

The herby shallot butter is so flavorful-if not a little too onion-y for Valentine’s Day, but who cares?!  A dollop of butter on a steak never hurt anybody, especially when it’s flavored with shallots, garlic, parsley and chives.  Make this butter any time you’re making a steak, whether you’re pan-searing or grilling, and you’ll be a happy eater! Serve this with any side that tickles your fancy (that cheesy broccoli potato is coming at a later date) and enjoy your romantic night.  But seriously, don’t save this just for Valentine’s Day…make it all year-round!

Cast-Iron Steaks with Herb Butter

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• Author: Amanda
• Yield: 2 servings 1x

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Description

Pan-seared steaks are perfectly cooked to medium-rare and topped with a hearty dollop of herby shallot-and-garlic butter for the best special occasion (or any occasion) dinner!  Put that cast-iron skillet to good use with this easy dinner recipe.

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Ingredients

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• Two 1-pound boneless steaks of your favorite cut, preferably ribeye or strip, 1-1/2 inches thick
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable or grapeseed oil

HERB BUTTER:

• 4 tablespoons butter, at room temperature
• 2 tablespoons finely minced shallots
• 1 tablespoon finely minced fresh parsley
• 1 tablespoon finely minced fresh chives
• 1 garlic clove, finely minced

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Instructions

1. At least 30 minutes before you want to start cooking your steaks, remove from the refrigerator.  Generously sprinkle both sides with salt.
2. Adjust the oven rack to the middle position and place in a 12-inch cast-iron skillet.  Preheat the oven to 500°.
3. To make the herb butter: combine all of the ingredients in a small mixing bowl.  Season with salt and pepper to taste.  Set aside.
4. When the oven is preheated, pat the steaks dry with paper towels and season again with a little salt and pepper.  Remove the skillet from the oven and place over medium-high heat on your stovetop.  Add the oil and heat until shimmering and just starting to smoke.  Place the steaks in the pan and cook, untouched, until lightly browned, about 2 minutes.  Flip and repeat with the second side.  Reduce the heat to medium-low and flip steaks to first side.  Continue cooking, flipping every 2 minutes, until the steaks are browned and the meat registers 120 to 125° for medium-rare, about 7 to 9 minutes total.  Transfer steaks from the skillet to a cutting board and loosely tent with aluminum foil.  Allow to rest for 10 minutes before slicing into 1/2-inch-thick slices.  Add a dollop of the herb butter on each steak and allow to melt from the residual heat.

*This herb butter is delicious any way you prefer to cook your steaks.  Grill your favorite cut of steak to your desired degree of doneness and dollop with this flavorful butter!

Notes

Inspiration: Cast-Iron Steaks with Herb Butter on americastestkitchen.com

• Category: Beef