Cast Iron Steaks With Herb Butter

Submitted by GibbyLou

"From Cooks Illustrated. When I made this my steak was done in much less time so keep an eye on it."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 32 ounces steak, 1 1/2 inches thick, trimmed (2 1lb boneless rib steaks)
• salt and pepper
• 4 tablespoons unsalted butter, softened
• 2 tablespoons minced shallots
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh chives
• 1 garlic clove, minced
• 2 tablespoons vegetable oil

directions

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.
2. 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.
3. 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.

Reviews

[Kimberly H.]

Made this last night & it turned out perfectly. My steak wasn't quite 1.5 inches, and it cooked in 6 minutes total, so be ready with your meat thermometer. Beautiful crust using this method. I forgot to add garlic to the herb mix, and it was still great. Also, I used less butter because, well, that's a lot of dang butter.