I once read that every chef should learn to perfect a roast chicken, a steak, a salad, and a chocolate cake.
I rely on Cook’s Illustrated (great magazine) for a perfect roast chicken, and now I’ll share my secrets to cooking the perfect grass fed steak at home on your stovetop.
This is especially useful if you don’t have a grill or if you want a steak in a hurry. You’ll be surprised just how fast, easy, and delicious it is.
I rely on Cook’s Illustrated (great magazine) for a perfect roast chicken, and now I’ll share my secrets to cooking the perfect grass fed steak at home on your stovetop.
This is especially useful if you don’t have a grill or if you want a steak in a hurry. You’ll be surprised just how fast, easy, and delicious it is.
Ingredients:
- 1 - 4 eight ounce grass fed strip steaks or ribeyes (can cook in batches if necessary)
- 1-2 tbsp Kerrygold butter
- Handful of freshly chopped herbs you like: tarragon, thyme, chives, for example
- sea salt
- freshly ground black pepper
Instructions:
- Let the steaks come to room temp for about an hour prior to cooking.
- Chop any fresh herbs you are using. You can use the herbs for a compound butter or to sprinkle over the finished steak.
- Rub steaks on both sides with olive oil and coat both sides liberally with sea salt and pepper.
- Heat skillet over high heat (but not full blast) for at least 5 minutes. I recommend cast iron.
- Drop about 1-2 tbsp kerrygold (depending on skillet size) and let it melt. It will smoke, but don't let it brown too much.
- Place steaks in the skillet and let them cook undisturbed for 2-4 minutes depending on thickness and how done you want it. It should have a nice crust on the cooked side when you flip it.
- Flip and cook an additional 1-4 minutes until desired doneness.
- Remove and let rest for about 10 minutes. If using compound butter, put a pat on top after you remove steaks while they're resting, or sprinkle with the fresh herbs.
- Plate and enjoy!
