Garlic Butter Steak





How to cook the perfect skeletal steak

  • Let the steak sit at room temperature for 30 minutes. Season with salt and pepper on all sides. In a cast-iron skeleton, put 1 teaspoon of oil in the pan over high heat and simmer for 3 minutes or until browned.
  • Reduce heat to medium. Cook the stack on the desired state. Rare = 125 degrees, Medium rare = 135 degrees, Medium = 145 degrees, Medium well = 150 degrees and Well done = 160 degrees. Some say just turn once while cooking, I like to turn some times.
  • Before serving the stack slicer, place the butter compound on top and let it melt in the tender stack. It gives a nice complementary touch and adds great flavour.

  • Total Time

         1 hour

  • Prep Time

         15 minutes

  • Cook Time

          45 minutes



Ingredients


  • 1 RibEye steak cut, 2 inches thick.
  • Salt: To taste
  • Pepper: to taste
  • 3 tablespoons canola oil
  • 3 tablespoons butter
  • 3 cloves garlic, peels and chopped
  • 2 fresh rosemary
  • 3 fresh thyme

Preparation

  • Preheat oven to 200 ° F (95 C)
  • Season all sides of the steak with salt and pepper.
  • Transfer to a wire rack at the top of the baking sheet, then bake for about 45 minutes to an hour, until the internal temperature drops to 125 ° F (51 ° C) for a medium to rare. Adjust the baking time based on whether you like your steak rarer or well done.
  • Heat the canola oil in a pan over high heat until smoked. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and smoke before reaching the desired cooking temperature.
  • Find the steak on the side for 30 seconds, then flip.
  • Add butter, garlic, rosemary, and thyme and wrap around the pan.
  • Transfer the garlic and herbs to the top of the steak and beat the steak with the butter using a tablespoon.
  • Basket for about 30 seconds, then turn around and basket on the other side for about 15 seconds.
  • Turn the steak over and cook to remove excess fat.
  • Rest the stack on a cutting board or wire rack for about 10 minutes. Cutting the steak before the rest period ends will result in a lot of juice, which may not be required.
  • Slice the steak into 1 inch (1 cm) strips, then fan the pieces.
  • Enjoy!