This is probably my favorite way to cook a steak.  Leave your grill untouched and get out your cast iron skillet!  It's seared and then finished in the oven.  

Ingredients //
  • 2 filets 
  • kosher salt (4 tsp)
  • freshly cracked pepper (4 tsp)
  • REAL butter (1 stick)
  • olive oil (1 tbs)
  • garlic (2 cloves, chopped)
  • parsley (1 tbs)
  • thyme (1 tbs)
  • lemon zest (1 tsp)
Directions  //

Preheat oven to 450 degrees.  While oven is preheating, take 1/2 stick of the butter, (softened), and mix well with the chopped garlic, the chopped herbs, and the lemon zest.  Form the butter into a log and refrigerate.  (Click here for directions on how to roll butter into a log.)  Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.  Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature.  Sear the filets in the hot butter and oil for about 2-3 minutes per side, or until a nice brown crust has formed.  While the staeak is searing, continue to spoon the residual butter in the pan on top of the meat.  Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steaks are.  In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top.  Your steak will be ready with it is appoxiamately 135 degrees in the center, or when you push slightly down and it gently and slowly bounces back.

*Note.  This is medium rare kids.  Some people don't like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.*


The Lishias