Good flavor but, as usual, our stove is too hot. I preheated the pan on medium-high instead of high, and then reduced it when I added the steak, but the sear was still too dark. Also, the steak (from Butcher Box) was too tough for me to eat without dicing it into pea-sized bites. The pan smoked so badly that I had to open the windows. I need an air fryer!
Equipment
- cast iron skillet
- meat thermometer
Ingredients
- 2 lbs strip steak (2 steaks about 1 1/2 inches thick)
- sea salt
- 4 cloves garlic, peeled and smashed, opt.
- 3 Tbsp butter
pan sauce
- 1/2 cup bone broth
Instructions
- Set your steaks out on the counter for at least 30 minutes before cooking. The internal temperature will come up slowly, and this allows the meat to cook more evenly.
- Season the steaks on both sides with sea salt. Preheat cast iron pan over high heat. This will allow you to get that great outdoor grill sear right on the stove top.
- Turn the heat down to medium high and add the meat to the hot pan. LEAVE IT in place so it can get fabulous caramelization. Cook for 3-4 minutes per side until the meat is done to your taste; 130 degrees for medium rare.
- Add the butter and garlic (if using) to the pan and baste the meat a few times.
- Transfer steak to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.
- Slice the steak, against the grain, into thin slices.
pan sauce
- After removing the meat, deglaze the pan with bone broth. Boil the sauce until reduced and thickened. Remove the garlic cloves, if using.
Nutrition
Calories: 613kcal | Carbohydrates: 2g | Protein: 47g | Fat: 43g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 195mg | Potassium: 763mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 4mg
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