Put the pan over high heat, and leave it until it is extremely hot. Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown. Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes.
Oiling the steak directly also guarantees coverage of the entire piece of meat, including all the nooks and crannies that might be missed when oiling just the pan. By using only enough oil to coat the steak, you'll get beautifully rendered fat on a perfectly caramelized piece of meat.
Pan sear the steaks with vegetable oil before adding butter as vegetable oil has a higher smoking point than butter. This way the butter doesn't burn in the hot cast-iron skillet. Don't put the steak on top of one another. Arrange flat in a single layer, and leave room in the pan to be able to flip the steaks easily.
Sear Steak: Add a couple tbsp of the browned butter to a skillet over medium-high heat, I used a grill skillet, but a regular skillet works as well. Once the butter is hot, add the steaks. Let them sear for 3-4 minutes on one side, then flip.
Heat cast iron pan to medium-high; melt 2 tablespoons of butter in pan. Once butter is simmering (NOT smoking- don't let it get too hot otherwise your steak will burn!) add steak. Sear 2-3 minute on each side, or until 130 degrees internally.
Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender.
Finishing a dish with extra virgin olive oil simply involves drizzling a little on the dish just before serving. Just like adding syrup to a pancake, a drizzle of extra virgin olive oil can add a lot of flavor to grilled steak, chicken, fish, steamed vegetables, or potatoes.
Once a good initial sear has developed on both sides of the meat, add unsalted butter to the pan along with aromatics. A garlic clove or two, or a halved shallot, are both good ideas, as are woodsy herbs like thyme or sage. The butter will melt and the herbs and aromatics will infuse the fat with their flavor.
Grill Temp for Steaks
The best grill temperature to grill a steak is high heat (450-550 degrees F.).
What Type of Oil Should I use for Cooking My Steak? When cooking steak in cast iron skillets, you want to use a type of oil that has a high smoke point. For example, peanut oil, canola oil, grapeseed oil, and avocado oil are ideal options for cooking steak due to their high smoke points.
Add 1-2 tablespoons of vegetable oil to the pan (enough to coat the bottom). Immediately place your steaks in the hot skillet and sear them for 1 minute on each side.
Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown. Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes. Turn the steak gently with tongs, then tilt the pan and baste the cooked side with pan juices.
➎ Add 2 Tbsp of butter to hot pan and baste the steaks by scooping melted butter on top of the cooking steaks. Pro Tip: Gordon tells you to check tenderness by equating the tenderness of your palm to rare, top of the wrist as medium, and just below that as well done.
"There is no real need for butter when cooking a steak because it already has plenty of fat and flavor in the meat itself," he says. (That is, of course, assuming you have a solid starting product.)
Instructions: Place Beef Rib in a deep pan, wearing gloves coat the entire rib with butter, encasing the rib by pressing the butter forming a butter layer. Set in the refridgerator for 60 days. With a sharp butchers knife slice off a piece of butter aged steak.
Let's start this post with the most basic of statements: Flipping your steak often during grilling or pan-searing will result in the best, most evenly cooked meat.
Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
For a medium-rare steak, aim to remove the steak from the heat at about 130°F, about eight minutes total cooking. For a medium steak, 140°F is the sweet spot at a total of nine to 10 minutes cooking. A well-done steak will take about 12 minutes.
To help your seasonings adhere to the steak's surface, you can brush all sides with a small amount of olive oil first. Season steak generously, especially with thicker steaks. You'll want to have the flavor in every bite, and since only the outside gets seasoned, it needs to be enough to achieve that flavor.