Skillet Steaks

Wednesday, November 3, 2021, 4:28 p.m.


News 9

Skillet Steaks

  1. 2 rib eye or New York steaks (at least 1 inch thick, about 12 ounces each)
  2. 1 teaspoon kosher salt
  3. 3 tablespoons unsalted butter
  4. 3 crushed garlic cloves
  5. 2-3 sprigs of fresh thyme or rosemary
  1. Take the steaks out of the refrigerator about 30 minutes to 1 hour before cooking.
  2. Play on a line of paper towels later, then blot the area with additional paper towels until the steak is completely dry.
  3. Heat a cast iron skillet over high heat for 8-10 minutes.
  4. Just before putting the steaks in the hot and sprinkle salt on all sides including front and back.
  5. Place the steak in the hot pan.
  6. Cook the steak again for another minute, then see if a crust has started to form.
  7. Flip the steak and continue flipping and checking the crust for four minutes.
  8. Carefully place the steaks in the hot pan and cook on the first side until enough crust has developed that the steaks no longer stick to the pan, about 1 minute.
  9. Flip and cook on the other side for 1 minute.
  10. Continue cooking and turning for a total of 4 minutes. Reduce the heat to medium-high and add the butter, garlic and herbs.
  11. Tilt the pan slightly to catch the butter, garlic and herbs and use a spoon to coat the steaks with the herb butter mixture.
  12. Once the steaks have reached the desired cooking temperature, remove them from the hot pan and let them rest on a plate for at least 10 minutes before cutting and serving them.
  13. Add freshly cracked pepper before serving.

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Dino S. Williams