Cast Iron Steaks with Herb Butter

By nnlester

To pan-sear a thick-cut steak, we turned to a cast-iron skillet since its heat-retention properties are ideal for a perfect sear. We chose the moderately expensive boneless strip steak for its big, beefy flavor. But when we tried preheating the skillet on the stovetop, cast iron’s uneven heat… read more

Ingredients

• 2 2 1 1/2 boneless strip steaks, 1 1/2 inches thick, trimmed
• Salt and pepper
• 4 4 4 tablespoons unsalted butter, softened
• 2 2 2 tablespoons minced shallots
• 1 1 1 tablespoon minced fresh parsley
• 1 1 1 tablespoon minced fresh chives
• 1 1 1 garlic clove, minced
• 2 2 2 tablespoons vegetable oil

Preparation

Step 1

Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, season steaks with salt and let sit at room temperature. Combine butter, shallot, parsley, chives, garlic, and 1/4 teaspoon pepper in bowl; set aside.

When oven reaches 500 degrees, pat steaks dry with paper towels and season with pepper. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving them, until lightly browned on first side, about 2 minutes. Flip steaks and cook until lightly browned on second side, about 2 minutes.

Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare), 7 to 9 minutes. Transfer steaks to carving board, dollop 2 tablespoons herb butter on each steak, tent with aluminum foil, and let rest for 5 to 10 minutes. Slice steaks 1/2 inch thick and serve.