How to Make the Ultimate Cast-Iron Steak with Herb Butter

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed dried herbs

Dried herbs are more economical and have a longer shelf life.

Preheat oven to 500°F and place a 12-inch cast iron skillet inside to heat for about 30 minutes.

Season 2 pounds of New York strip steak with salt and let sit while the skillet heats up.

Mince 2 tablespoons of shallot, then add to a bowl with 4 tablespoons of unsalted butter, 1 tablespoon of minced parsley, 1 tablespoon of minced chives, 1 small clove of garlic, salt, and black pepper to make a compound butter.

Remove the skillet from the oven using heat-proof mitts and place it on the stovetop over medium-high heat.

Add 2 tablespoons of vegetable oil to the skillet and let it heat until smoking.

Pat the steaks dry to remove moisture, then season with black pepper before placing them in the skillet.

Sear the steaks for a total of about 9 minutes, flipping every 2 minutes for even cooking and to build a crust, turning the heat down to medium-low halfway through to prevent a thick crust.

Check the internal temperature of the steaks after about 7-8 minutes; it should be around 120°F for medium-rare.

Remove the steaks from the skillet and let them rest for 5-10 minutes, covered with foil to keep the heat in.

Slice the steak against the grain and serve topped with the herb compound butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens