PAN SEARED STEAK WITH HERBS OUT OF THE GARDEN by CHEF DAN:
Serves 2 0r 3 (CAST IRON COOKING)
INGREDIENTS'
1 handful parsley leaves
1 hand full basil leaves
2 stalks fresh rosemary
2 tablespoons fresh oregano
1 tablespoon fresh thyme leaves
1 tablespoon fresh tarragon leaves
4 garlic cloves, minced
1/4- cup grape-seed oil
Salt and pepper, to taste
1 24 oz2”-3” thick sirloin steak or a steak of your choice
DIRECTIONS:
1. Put the herbs and garlic on a cutting board and finely chop.
2. Transfer herb mixture to a bowl.
3. Stir in grape-seed oil.
4. Season with salt and pepper.
5. Cover with plastic wrap and set aside for 1-2 hours, to let flavors blend.
6. Season steak with S&P and a little oil, and the herb mixture.
7. Reserve 4 tablespoons to garnish when steak is finished.
8. In a cast iron skillet, lightly oiled bring heat to medium-high.
9. Cook steak until desired doneness.
10. 6-8 minutes for medium rare.
ENJOY DAN: hallelujah
CAST IRON COOKING:
Place 10 to 12-inch skillet in oven at 500 degrees.
Bring steaks to room temperature.
When oven reaches temperature.
Remove pan and place on the range over high heat.
Coat steak lightly with oil and season both sides with a generous pinch of salt.
Grind on black pepper to taste.
Place steaks in hot dry pan.
Cook 30 seconds, with out moving. Turn with tongs and cook another 30 seconds.
Then put in the oven for 2 minutes and flip and cook another 2 minutes.
This medium rare, for rare I minute each side. Oh yea babe ENJOY DAN:
No comments:
Post a Comment