Ingredients
One T-Bone or Porterhouse Steak
2 sprigs of Rosemary (grow your own in California or Arizona)
4 tbsp unsalted butter
Sea Salt
Black Pepper
2 tbsp Canola or Walnut Oil. (High flash point non-flavored oil)
Directions
Place your steak on a cutting board or wax paper. Apply sea salt to both sides, pat it in the meat with your hand. Let sit for 1 hr.
Bring your cast iron skillet to a medium heat. Add Canola or Walnut Oil. Let oil get hot for 1 to 2 mins, coat entire surface.
Wipe off salt that has drawn out water. Add pepper to steak.
Set steak into hot pan, should immediately start searing, which confirms your skillet is hot.
Cook on first side for 4 minutes or so, when you have 1.25 thick steak. Thicker or thinner cuts adjust this time to less or more. Add Rosemary sprigs to in skillet on sides next to steak.
Flip after 4 mins, do not touch to get a good sear. Now cut your butter into 4 equal 1 tbsp squares. Add two squares to the top of the steak and two to the sides.
2 mins into the cook, baste using a spoon and tilt the pan to get the juices and butter / milk solids and pour the juices over your steak, especially any parts that need liquid.
Use a thermometer at 3 minute mark to check your internal temp. 135 is medium well. 120 to 125 is medium rare. 145 is well done.
Pull steak and let sit for 10 mins, add some more black pepper to your liking. Use a paring knife to cut meat away from bone, then cut at angle into nice slices and serve.
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