I love steak but for environmental, health, and cultural reasons, I try not to eat a lot of beef. Luckily, my husband, despite being a Texan, is on board and to thank him for his support I make it a point to make him a "double yummy too much" dish when I do cook with beef, especially when it comes to steak. And this, my friends, is out of this world delicious...like quite possibly "the-best-steak-we've-ever-had-in-our-lives" delicous. So if you haven't tried any of my recipes yet, please start with this one especially if you're a steak-lover. You will love it and then you will love me for it. I promise.
Now, in order to have a damn good steak dish, you have to start off with a superb cut of steak. For these babies, I went to the butcher counter at Whole Foods and got two pieces of grass-fed, thick-ass cuts of boneless Ribeye (I'm pretty sure they were at least an inch and a half thick). I absolutely love Ribeye - the meat is tender and the fat makes it so juicy and flavorful!
Also, I think it's important to mention that for the perfectly cooked and most flavorful steak, I highly recommend cooking them in a cast iron skillet - I really, really think this made a HUGE difference in how wonderfully they turned out. A good friend of ours recommended Lodge Cast Iron Skillets . I have the 10.25 inch one which retails for $26.75. I was actually going to order it online but lucked out when I found it randomly at Homegoods for only $10! So check out your local Homegoods store first, just in case, but if you can't find it there then just order it directly from their website. $26.75 is still incredibly affordable and it's so, so worth it.
Before we begin, please note that this dish doesn't take long to cook, but I do recommend taking the steaks out of the fridge about 45 minutes prior to eating so it has time to marinade in the herb mixture while getting to room temperature which will take about 20-30 minutes.
First off, here are the ingredients (for 2 steaks):
- Thick cuts of boneless Ribeye
- 1/8 cup of Extra Virgin Olive Oil
- 1 sprig of fresh Rosemary, leaves removed from stem
- 3-4 sprigs of fresh Thyme, chopped (I didn't measure this but just pulled out a small handful and started chopping so this is just an estimate)
- 3 cloves of Garlic
- Sea Salt & fresh Ground Pepper to season
- 1.5 tbs of Salted Butter
Directions:
1. Remove steaks from refrigerator approximately 45 minutes to serving and place side by side on a big plate. Generously salt & pepper both sides of the steaks and set aside.
2. In a food processor, throw in the garlic, rosemary, thyme, and olive oil. With a spoon or brush, apply half of the marinade to one side of the steaks then the remainder of the marinade on the other side.
4. Cover the plate with a plastic wrap and let them sit for about 20-30 minutes (I did 30 minutes for these).
5. When you're ready to start, preheat oven to 500 degrees.
6. Place the cast iron skillet in the oven for about 5 minutes without the steaks so it can heat up on it's own.
7. Turn the stove on high and throw in half of the butter. Push the butter around the skillet so it covers the entire surface area of the pan, then place both steaks into the skillet and sear for 45 seconds. Flip the steaks over and repeat the 45 seconds sear on the other side.
8. Once both sides of the steaks have been seared for 45 seconds, immediately place the cast iron skillet into the oven and cook the steaks on each side for 2 minutes. This will produce a lovely steak that's medium-rare. If you prefer a more well-done steak, then extend it's time on each side in the oven by 1 minute.
9. Remove cast iron skillet with steaks from the oven and remove from the pan. Allow it to cool off for about a minute prior to plating and serving. With a spoon, be sure to scrape the bottom of the skillet for the crispy garlic and herbs, garnishing the top of the steaks with it as well as a sprig of fresh rosemary.
Serve with some mashed potatoes and roasted asparagus - or whatever the heck you want.
Thanks so much for reading! I hope you have a fantastic week!
Chokh Dee!
Stevie
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