The Perfect Steak

The Perfect Steak

2 eight ounce grass fed strip steaks or ribeyes
plenty of Kerrygold butter
herbs that suit you. I recommend tarragon and thyme especially. I have a thyme plant out back, so I plucked some for use here. Tarragon is so good on steak and makes an excellent chimichurri.
sea salt and freshly ground black pepper
a cast iron skillet of some kind. I use a Lodge but the enamel cast irons are nice, too. Or use a cast iron grill pan. Every cook needs cast iron. I don’t make the rules.

  • Remove steaks from the fridge and let them come to room temp for about an hour. They’ll cook more evenly. Meantime, get your herbs ready–pick and chop. I made a compound butter to top the finished steaks by whipping together salted Kerrygold with chopped thyme. Super yum.
  • Rub steaks with olive oil and coat liberally with sea salt and black pepper, then sprinkle with herbs on both sides. You could go totally minimalist and just sea salt and pepper them. Some people like celery seed on steak. You could also use dried herbs, garlic powder, whatever you fancy.
  • Heat the skillet over high but not absolutely full blast heat. Takes about 5 minutes or more depending on your stove and heat source (gas or electric). Then melt 1-2tbsp of Kerrygold in your skillet. Don’t skimp on the butter. You want the pan well covered, searing hot, and smoking: that’s the secret to getting a nice crust.

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