Pan-Seared Grass-fed Steak with Garlic Herb Butter
Be careful not to overcook. Grass-fed steaks are best when cooked to an internal temperature of 125-140 degrees as measured on a meat thermometer.
(2-4) HarvestBox Grass-fed steaks of your choice
Sea Salt to taste
Pepper to taste
Cast iron skillet
Garlic Herb Butter:
(1/2) Cup organic butter, softened
(1-2) Cloves fresh minced garlic
(1) Teaspoon dried thyme
(1) Teaspoon dried parsley
1. Thaw steaks in the refrigerator.
2. Pat dry and liberally salt both sides of steak (half a teaspoon per pound of meat). Let sit on a plate or baking sheet at room temperature for 1 hour. Flip steak over after 30 minutes.
3. Rinse steaks under cold water and pat very dry. Brush both sides with olive oil and sprinkle with black pepper.
4. Preheat oven to 500 degrees.
5. Place cast iron skillet in oven to get hot, about 5 minutes (Hint - heat skillet while you are rinsing and drying the steaks.) 6. Place hot skillet on a hot burner.
7. Place prepared steaks in the hot skillet. Sear for 2-3 minutes per side.
8. Place the skillet with steaks in the 500 degree oven and cook another 2 minutes or to desired doneness.
9. Remove steaks from the pan and let rest for 5 minutes.
10. Top each steak with 1 tablespoon of garlic herb butter.