It’s stay in date night tonight. Warning: This is not a heart healthy meal. Haha!
Granted, most of us look forward to turning on the grill and cooking a few steaks for family and friends. But when I’m craving a juicy and flavor packed steak I’ve found that nothing compares to a steak cooked in a cast iron skillet with a little olive oil and finished with butter and herbs.
Serves 2.
20 minutes prep to finish
Here’s what you’ll need :
- 2 N.Y. Strip Steaks 10-14 ounces each
- 2 sprigs fresh rosemary one sprig minced the other left whole
- 1 Teaspoon sea salt
- 1/2 Teaspoon ground black pepper
- 1/2 Teaspoon smoked paprika
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon unsalted butter
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Combine salt, peppers, smoked paprika, and minced rosemary together in a small bowl. Once combined, rub mixture onto both steaks and set aside.
Preheat a cast iron skillet over high heat. Once preheated carefully add oil and lower heat to medium-high. Add steaks and cook for about 4 minutes, flipping steaks about every minute or so until a slight crust develops.
Turn heat down to medium and add butter along with the reserved sprig of rosemary. Baste steaks constantly while continuing to flip steaks for about 3-4 minutes for medium-rare or for 4-5 minutes for medium. Dont be afraid to use an instant read thermometer if you like.
Remove steaks to a platter, pour pan juices over steaks, and cover loosely with foil and allow to rest for about 5 minutes longer. Serve with your favorite side dishes and enjoy.
