Cooking a steak perfectly is something of an art form. You don’t want the steak to be too rare, but you definitely don’t want it to be overcooked. It turns out that the secret to a perfectly cooked steak is actually a cast iron pan. The method we’re about to share with you results in a perfectly golden, crispy crust and a juicy, evenly cooked interior. Anyone else drooling yet?! Thanks to America’s Test Kitchen for sharing this great recipe.
To make cast iron steaks with herb butter, you will need:
2 (1-pound) boneless strip steaks, 1 1/2″ thick, trimmed
Kosher salt and pepper
4 tablespoons of unsalted butter, softened
2 tablespoons of minced shallots
1 tablespoon of minced fresh parsley
1 tablespoon of minced fresh chives
1 garlic clove, minced
2 tablespoons of vegetable oil
Directions:
Step 1: Sprinkle entire surface of each steak with 1 teaspoon salt. Let sit at room temperature for at least 30 minutes and up to 1 hour.
Step 2: Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Combine butter, shallot, parsley, chives, garlic, and 1/4 teaspoon pepper in bowl; set aside.
Step 3: 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.
Step 4: 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.
