Recipe created & provided by Chef Collin @ Chef Crusco Catering in Austin, TX
Ingredients
- Steak of your choice (about 1” Thick) – NY Strips Or Ribeyes are best
- 2-4 tbsp. EVOO
- Kosher salt & freshly cracked black pepper
- 1-2 tbsp. Unsalted Butter (Optional)
- 1 shallot – thinly sliced (optional)
- 2 garlic cloves – smashed (optional)
- 3 large sprigs hard herbs (optional)
- Maldon Sea Salt (optional)
Directions
- Preheat the oven to 375°F. Allow the steak to sit at room temperature for about 30-45 minutes.
- Pat Ribeye or NY Strip dry with paper towels & season liberally with salt/black pepper on both sides.
- Heat a heavy bottom, oven safe skillet (cast iron is best) over medium-high heat. Add a thin layer of oil. Once the oil is hot (it will shimmer & begin to smoke) place the steak into the skillet. Sear for 4-5 minutes until a deeply browned crust forms and the steak releases from the pan easily.
- Flip the steak and add the sliced shallots, smashed garlic, butter and herbs to the skillet. Transfer it to the oven. Cook for another 3-4 minutes, or until the internal temperature of the meat is approximately 120°F (for medium rare). Remove from the oven.
- Baste the top of the steak with the melted butter mix for 1-2 minutes until 125°F (for medium rare)
- Transfer the meat to a cutting board, loosely tent with foil (allow steam to escape), and rest for 10 minutes. The internal temperature should rise to about 130°F. Enjoy!
