Photo: Ashley Cuoco
Serves: 4 servings — Prep time: 8-10Cook time: Total time:
Welcome, September…as much as I absolutely love the time of year we are entering into, I’m holding onto that summer grillage just a little! I was SO excited to get my hands on a nice cast iron grill pan. What a difference this made in cooking a great steak. The cast iron evenly distributes the heat and really helps intensify those flavors: cayenne, salt, pepper, rosemary, butter, wine– it all came together in every bite of meat, potato and carrot. Talk about satisfying and exciting in your mouth. This meal is also perfect as we enter into the cooler months. And did I mention you can make it all happen in less than 20 minutes? Pour yourself a nice glass of Cabernet Sauvignon and dig in!
- 1 bone-in or boneless rib eye or sirloin steak (3/4 – 1-1/2 lbs at 1-1/2″ thick. I use only grass-fed).
- Salt and freshly ground pepper
- Pinch of cayenne pepper
- 2 tsp extra virgin olive oil, cold pressed
- 3 tbsp. butter
- 2 peeled garlic gloves, crushed
- 2-3 fresh sprigs of rosemary or other fresh herb
- Red wine and beef stock or broth and butter for deglazing the pan and making a lovely pan sauce
- 10 small organic golden potatoes, sliced
- 1-2 cups of organic baby carrots
- Season one side of the steak with salt, freshly ground pepper and cayenne. Heat your seasoned cast iron skillet until it is smoking hot. Add oil to pan and place steak seasoned-side down. Season the other side of the steak with spices. Let steak cook for 2 minutes. Using tongs, flip the steak and add butter, garlic and rosemary to the pan next to the steak. Allow the steak to cook for 2 additional minutes.
- After you flip the steak the first time, with a spoon or small ladle, baste the melted butter over the steak. Baste continually for the full two minutes. You may need to tilt the pan to get all that buttery goodness for basting. At this point, I began to splash the beef stock and wine in small amounts in the pan to get these flavors rendering. You can add more later, see step 5.
- After two minutes on each side, continue to baste and flip the steak each time leaving the steak for 30 seconds before turning. Test the steak with the poke test (see note below) and remove at medium rare at about the five to six minute mark of total cooking time. For a medium to well, cook a minute or two longer. A thicker steak may take longer.
- Turn off the heat and baste. Remove the steak and cover loosely with foil for 10 minutes and allow to rest before cutting. Either serve steak cut into portioned pieces or serve slices cut on a bias.
- Deglaze the pan with a little red wine, then and stock and simmer for a few minutes to reduce the drippings. Add 2 tablespoons of butter to thicken for a delicious pan sauce. Pour on pan sauce and garnish with fresh herbs before serving.
Note: To test the meat for doneness, use the ‘poke test.’ Make a tight fist and feel the flesh just below your thumb. Firm is how well-done steak will feel. Loosen your grip a bit and feel the same spot. That will be medium-rare. Loosen your grip all the way and that is rare. Now poke your finger into the thickest part of the meat and compare it to your palm for the perfect level of doneness that you wish.