Six OClock Solution: Thick-cut Steaks with Herb Butter
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Thick-cut Steaks with Herb Butter
4 tablespoons (60 mL) unsalted butter, softened
2 tablespoons (30 mL) minced green onions
1 tablespoon (15 mL) finely chopped fresh parsley
1 tablespoon (15 mL) finely chopped chives
1 garlic clove, minced
teaspoon (1 mL) freshly ground pepper
2 boneless strip steaks (8 ounces/250 g each), 1-1/2 inches (4 cm) thick
1 teaspoon (5 mL) salt
Freshly ground pepper
2 tablespoons (30 mL) vegetable oil
Herb butter: In a small bowl, combine butter, green onions, parsley, chives, garlic, pepper and pinch of salt, blending well. Set aside.
Steak: With oven rack in middle position, place a 12-inch (30-cm) cast-iron frying pan on rack and preheat oven to 500 F (260 C).
Season steaks with 1 teaspoon (5 mL) salt and let stand at room temperature until ready to cook.
Pat steaks dry with paper towels and sprinkle generously with pepper.
Carefully remove hot pan from oven, turn oven off, and place pan over medium-high heat. Add oil to pan and heat just until smoking.
Sear steaks, without moving them, until lightly browned on the first side, about two minutes. Turn steaks and sear until lightly browned on second side, about two minutes.
Reduce heat to medium-low and continue flipping steaks until well browned and an instant read thermometer registers 120 to 125 degrees F (50 C) for medium-rare, seven to nine minutes.
Transfer steaks to a cutting board. Spoon 2 tablespoons (30 mL) herb butter on each steak, cover with a tent of aluminum foil and let rest for five to 10 minutes. Slice into -inch (1 cm) slices and serve with more herb butter.