Rib-eye pan seared

October 21, 2017

WSJ Erin French 2017, serves 4

2 (14 oz) rib-eye steaks with herbed butter (and oven roasted potatoes- cook separately)

Herbed butter

  • whip 6 TB butter until fluffy, add chopped herbs:
  • 1 TB fresh marjoram,
  • 1 TB fresh dill,
  • 2 tsp thyme
  • zest 1 lemon
  • Refrigerate until firm

Room temperature steaks, season salt & pepper.

  • Heat heavy pan over med hi heat, pour in 2 TB oil, when hot and beginning to smoke, add steaks, 3-4 min per side med rare (135°).
  • Melt 2 TB butter in pan before steak done, spoon over meat to baste.
  • Remove from pan, rest on cutting board 5 min.

Serve meat, generous  dot herbed butter.

Perfect oven cooked steak

February 5, 2012

Preheat oven 400°

Set meat out at room temperature for 2 hrs, season with 3/4 tsp kosher salt each steak.

Heat heavy cast iron frying pan med-hi heat, coat with 2 tsp grapeseed oil

Place steaks in pan, sear 2 min per side, turn with tongs.

Transfer steaks in pan to oven, roast 8 min for 1 1/2 inch steak to be med-rare (130°F internal)

Remove from oven, let rest on board covered for 5 min.

OR

Reduce oven time to 4 minutes rare/ 6 minutes medium rare.

Return skillet to stove top, add 2TB butter, sprig rosemary, sprig thyme, 1 garlic clove. Spoon butter over steak for 1 1/2 minutes. Transfer steak to plate with pan juices, let rest 10 minutes before eating.