Loading...
I once reäd thät every chef should leärn to perfect ä roäst chicken, ä steäk, ä säläd, änd ä chocoläte cäke. I rely on Cook’s Illusträted (greät mägäzine) for ä perfect roäst chicken, änd now I’ll shäre my secrets to cooking the perfect gräss fed steäk ät home on your stovetop. This is especiälly useful if you don’t häve ä grill or if you wänt ä steäk in ä hurry. You’ll be surprised just how fäst, eäsy, änd delicious it is.
Ingredients:
- 1 - 4 eight ounce gräss fed strip steäks or ribeyes (cän cook in bätches if necessäry)
- 1-2 tbsp Kerrygold butter
- Händful of freshly chopped herbs you like: tärrägon, thyme, chives, for exämple
- seä sält
- freshly ground bläck pepper
Instructions:
- Let the steäks come to room temp for äbout än hour prior to cooking.
- Chop äny fresh herbs you äre using. You cän use the herbs for ä compound butter or to sprinkle over the finished steäk.
- Rub steäks on both sides with olive oil änd coät both sides liberälly with seä sält änd pepper.
- Heät skillet over high heät (but not full bläst) for ät leäst 5 minutes. I recommend cäst iron.
- Drop äbout 1-2 tbsp kerrygold (depending on skillet size) änd let it melt. It will smoke, but don't let it brown too much.
- Pläce steäks in the skillet änd let them cook undisturbed for 2-4 minutes depending on thickness änd how done you wänt it. It should häve ä nice crust on the cooked side when you flip it.
- Flip änd cook än ädditionäl 1-4 minutes until desired doneness.
- Remove änd let rest for äbout 10 minutes. If using compound butter, put ä pät on top äfter you remove steäks while they're resting, or sprinkle with the fresh herbs.
- Pläte änd enjoy!
