Monday, May 27, 2013

Restaurant-Style Steak

No shit, that's actually what this post about: steak.

I must really love my gentleman. He was craving steak, I remembered a pin I'd seen frequently on Pinterest about cooking steak indoors to rival restaurant steaks, so...

I let him cook steak. In my house. In his own pan, which is forever marked with a giant B on the bottom so I don't accidentally cook non-meat things in it. AND: I participated. Omg. Sort of. I helped season it (without touching it) and I made the compound butter.

Other than grilling, this is unprecedented in my home.

AND: it apparently was better than restaurant steak. He loved it. He said the lemon in the compound butter made the steak taste kind of like lobster. Yup. I obviously can't vouch for this, but I'll trust his judgment and recommend it to you meatatarians out there. I don't know what cut of meat the gentleman used but it was not the same as the one in the original post.

This is what it looked like:
meat

Restaurant-Style Steak
From Whit's Amuse Bouche
Side note: this chick's blog is wonderful. She's hilarious and has great recipes.

Two 8-oz pieces of beef - filet mignon or whatever
4 teaspoons kosher salt
4 teaspoons freshly cracked pepper
1 stick butter
1 tablespoon olive oil
2 cloves garlic, chopped
1 tablespoon parsley, chopped
1 tablespoon thyme, chopped
1 teaspoon lemon zest

Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate.

Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400 degrees. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is.

In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top. Your steak will be ready (medium rare) when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back.

1 comment:

Lauren said...

Dontcha just hate spammy comments. :/

Anyways, I saw your post in my RSS feed and was all like, "Saywuuuuuut? But, isn't she a vegetarian?"

I'm glad you posted it, though. Being a meat eater myself, I'll have to try this recipe. I love a good ribeye (which, I think, is what your gentleman used).

Thanks for sharing! :)