The Perfect Steak On The Stove

The Perfect Steak On The Stove

This recipe is very delicious, you will love it! ~~ CLICK PIN TO READ MORE ~~| Steak | Steak Recipes | Steak Marinade | Steak Marinade Recipes | Steak Bites | Steak Fajitas | Beef Steak | Chicken Steak | Fish Steak | Steak Recipes Grilled | Steak Recipes Pan Seared | Steak Recipes in Oven | Steak Recipes Videos | Steak Recipes Crockpot | #wandabaker

Ingredients:
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.
Sea salt and freshly ground black pepper
2 eight ounce grass fed strip steaks or ribeyes
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.
Plenty of Kerrygold butter
~~ CLICK PIN TO READ MORE ~~

Instructions:

First step is 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. You can google and get a ton of compound butter recipes and methods, but basically what I do it soften some salted Kerrygold and whip it together with herbs, then wrap it up in a log and put it in the freezer. Slice off rounds as needed to apply to steak or veggies (good on mashed potatoes, too).

And then, 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.

And then, visit for full instruction : https://www.maryvancenc.com/cook-perfect-steak-stove/

Rated 4/5 based on 55 Reviews