Pan-Seared Butter Herb-Basted Steak
Your grill is going to miss you because once you've tasted this juicy, buttery steak you may never go back.
Can I set the stage for you?
It's Valentine's night around 2016 (something close to this?). I (Will here) had a surprise planned for Hayley with a delicious, home-cooked meal- seriously, menu and all!
We LOVE a good steak, but it was freezing cold in February and, at the time in my life, I was without a grill. So, I thought, “Now is the chance to master a pan-cooked steak- indoors!”. I was thrilled.
With an idea of how perfect this would work out, I set off to the kitchen to heat up my trusty cast-iron skillet. I read to get it smoking hot (literally) and to heat up plenty of oil inside.
What I bypassed as a new cook was the low smoke point of olive oil. Meaning, 10-minutes had past and WHAM- my cast iron skillet morphed into a fire breathing pan with 7-feet of flames engulfing the vent hood. I immediately ran the pan outside to rest safely while Hayley and I burst into laughter (and embarrassment for me).
Fast forward to 2020 and it's been nearly 4-years since this amateur mistake and I've learned how to perfect this method. In fact, my 85-year old grandmother looked Hayley in the eye last month after taking a bite and told her “it was the best steak she had ever had”.
This steak is the most tender, juiciest, crispy crust forward ribeye you've likely ever had. And, it's made entirely on the stovetop making this the perfect cold-weather steak.
You can do this!