Cast-Iron Cowboy Steak #Valentine #Dinner
Whether it's a special happening or rightful a metropolis weeknight dinner, there's null quite as satisfying as knifelike into a perfectly-cooked, restaurant-style steak at your own dinner fare. The difficult move? Cookery that lush, clotted bone-in steak at residence without creating a disorderliness and breathing up the refuge.
That's where our Take Hamper Cowhand Steak comes in. Using this instruction, you can inform how to navigator a cowpuncher steak with closed in tang in a jiffy. A bone-in cowboy ribeye is majuscule cut to prepare in a roll chain pan, and this instruction does upright that. Signal by evaporation up your pan on the grill, and use your cast-iron skillet's shallow flavors to add a wagerer withered than your frame grates give. With a few dashes of herbs and both thin skillet tilts, you'll navigator up a roll chains steak with a becoming steak shelter gall in no quantify.
Ingredients
- Kosher salt and freshly ground black pepper
- 1 (1 1/2- to 2-lb.) bone-in rib-eye or porterhouse steak (about 2 inches thick)
- 1 tablespoon vegetable oil
- 3 tablespoons butter
- 8 fresh herb sprigs (such as thyme, rosemary, and oregano)
- 3 garlic cloves, peeled and smashed
How to Make It
- Preheat grill to 400° to 450° (high) heat. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.
- Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness. (We recommend an internal temperature of 120° to 125° for medium-rare; temperature will rise as steak rests.)
- Add butter, herbs, and garlic to side of skillet, and cook 2 to 3 minutes or until butter foams. Tilt skillet slightly, and spoon butter mixture over steak 20 times (being careful not to splatter). Transfer steak, herbs, and garlic to a platter; let stand for 5 to 10 minutes. Slice against the grain.