• Caf0f3ecc5dc07695ff4186abb9715e8

Cast Iron Steaks With Herb Butter

Prep
Cook
Serves 2people
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Ingredients
2
(1 POUND) ) boneless strip steaks
salt and pepper
4
TABLESPOONS unsalted butter
2
TABLESPOONS minced shallots
1
TEASPOON 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.

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