Cast Iron Steaks with Herb Butter
This pan’s unbeatable heat retention should create the deepest, richest sear on a steak. But you first need to know your cast iron.
A cookbook recipe exclusively for ATK Essential members from Cook It In Cast IronGather Your Ingredients
Key Equipment
Before You Begin
Don’t forget to take the butter out to soften at least 30 minutes before you start to cook.
Instructions
1.
Sprinkle entire surface of each steak with 1 teaspoon salt. Let sit at room temperature for at least 30 minutes and up to 1 hour.
2.
Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Combine butter, shallot, parsley, chives, garlic, and 1/4 teaspoon pepper in bowl; set aside.
3.
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.
4.
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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