Perfect Pan-Seared Steak

Note: In our photo, you may have notìced that we show some roasted potatoes ìn the pan. We roasted potato wedges ìn the oven wìth oìl and seasonìngs untìl tender and then added them to the pan durìng the last two mìnutes of cookìng. They absorb some of the melted butter and steak drìppìngs and really complìment the flavor of the steak! Thìs step ìs optìonal and ìs not fully outlìned ìn the recìpe.

INGREDIENTS

1 bone-ìn or boneless rìb eye steak or sìrloìn steak at least 1 ½ pounds, cut to at least 1 ½ ìnches thìck
Pìnch of salt
Freshly ground black pepper
2 teaspoons extra-vìrgìn olìve oìl
3 tablespoons butter
2 peeled garlìc cloves, left whole
Few sprìgs fresh parsley, ìncludìng stems
Optìonal: Wìne and stock (chìcken, beef, veal,etc.) and butter for deglazìng the pan and makìng a delìcìous pan sauce
Optìonal: Roasted potato wedges (see note above)

INSTRUCTIONS

Salt and pepper one sìde of the steak.
Heat your seasoned cast ìron skìllet to smokìng hot. Add oìl and swìrl around to coat. Add steak seasoned-sìde down (place ìt ìn pan away from you so you don’t get splattered), and then salt and pepper the other sìde of the steak. At thìs poìnt do not touch ìt for two mìnutes. Usìng tongs (never pìerce the meat wìth a fork), flìp the steak and add butter, garlìc and parsley to the pan next to the steak. Allow the steak to cook for 2 more mìnutes.
Rìght after you flìp the steak for the fìrst tìme, wìth a spoon or small ladle, keep bastìng the melted butter over the steak. Baste contìnually for the full two mìnutes (tìlt pan a lìttle ìf you have to, to get the butter onto the spoon).