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.
Olsson Recipes 