Pat’s Skillet-Seared Steak with Herb Butter
Forget the grill; Southerners have been pan-searing steak in cast-iron skillets since what seems like the beginning of time. That’s true enough in my family, where “let’s fix a steak” translates directly to “put the skillet on.” According to my brother-in-law, Pat, the best way to eat said pan-seared steak is hot out of the skillet with a fat knob of butter melting away on top. He’s right, of course, and this dish—embellished with a profusion of fresh green herbs—is for him.
Recipe information
Yield
serves 2 to 4
Ingredients
Herb Butter
Preparation
Step 1
Remove the steaks from the refrigerator and let sit for 15 to 20 minutes to come to room temperature. Drizzle the olive oil over both sides of each steak and season with the rosemary and salt and pepper to taste, rubbing the seasonings into the meat.
Step 2
Heat a cast-iron skillet over medium-high heat to just before the smoking point (see Know-how, page 147). Place the steaks in the skillet and cook for 4 to 5 minutes per side (depending on the steaks’ thickness) for medium-rare, 2 to 3 minutes longer for medium, or until the meat reaches the desired doneness.
Step 3
Remove from the skillet and let rest, loosely covered, for about 5 minutes before serving. Top each steak with several slices of Herb Butter and cut into large pieces for serving, slicing against the grain. Season with additional salt and pepper, if desired, and serve warm.
Herb Butter
Step 4
Place the butter, garlic, parsley, scallion, thyme, chives, salt, and pepper in a food processor or blender and pulse until well combined and blended, stopping to scrape down the bowl several times as you go. Transfer the mixture to a piece of wax paper, roll it into a log 1 1/2 to 2 inches in diameter, wrap tightly in plastic, and refrigerate until firm, about 1 hour, or for up to 1 week. Slice into thin rounds and use as needed.
On the Side
Step 5
This herb-buttered steak is so simple and inviting that it goes with just about anything. For a quick supper, I’m most likely to serve it with Baked Rosemary Sweet Potato Halves (page 240) and Summer Succotash (page 232) or a leafy green salad drizzled with Buttermilk Green Goddess Dressing (page 284), whereas game nights call for Crispy Fried Vidalia Onion Rings (page 246) and Buttermilk Blue Cheese Dressing (page 285), for dipping.
Know-how: Making Roasted Garlic
Step 6
Using roasted garlic is a simple way to add buttery texture and deep, nutty flavor to most any dish, and making it couldn’t be easier. All you do is take a whole head of unpeeled garlic, place it on a piece of aluminum foil, and drizzle liberally with olive oil. Wrap tightly in the foil and roast in a preheated 400°F oven for 30 to 35 minutes, or until the cloves are soft to the touch. Remove from the oven and cool until easy to handle. Cut the root end off the bulb and the cloves should slip easily out of their skins, so soft that they can be spread like butter (in fact, roasted garlic makes a rich-flavored, low-fat alternative to butter on toasted, crusty bread). Or, for an even faster approach, peel the desired number of individual garlic cloves, drizzle with olive oil, wrap tightly in aluminum foil, and roast for about 15 minutes, until soft.
