Behold. The Perfect. Steak.
Tonight’s outstanding recipe is brought to you by none other than my special gentleman, himself: Steven.
Yes, he is the beneficiary of all my recipe creations, HOWEVER…this man is quite skilled in the kitchen, particularly when it comes to meat.
Which, works out perfectly because not only do I not eat meat, but every time I try to cook a steak for him, the smoke alarm will without a doubt, go off.
But he has perfected the perfect steak, and it is so impressive.
Coming from a former steak-lover, I can attest to the gorgeous crust and the melt in your mouth, buttery center of a perfectly rare to meduim-rare sear.
I mean just look at that.
I jazzed up the meal with some pesto cauliflower — which you can make from this recipe — and some sautéed onions/garlic/mushrooms, but let’s be honest, they were just riding the coattails of the superstar, main event: THE STEAK!
And of course, I was taking notes at his impeccable technique — and you can watch our video on Instagram — so without further ado….
Here’s What You Need: (Serves 2)
1 – 8oz bone in New York Strip steak
Kosher salt and freshly-cracked black pepper
1 tsp grapeseed oil or avocado oil
1 Tbsp grass-fed butter (Kerrygold is the best!)
3 garlic cloves, crushed
5 sprigs of fresh thyme (or rosemary)
6 baby bella mushrooms, sliced
6 shiitake mushroms, sliced
1/2 onion, minced
2 garlic cloves, minced
salt and pepper
1 recipe Pesto: –> found here
1/2 head cauliflower
1 Tbsp olive oil
Salt and pepper
Cast Iron Pan!!!!! — THIS IS A MUST!
Good chef’s knife
nonstick tin foil
Nonstick pan (for the mushrooms)
First, to make the mushrooms, saute all the ingredients in a nonstick pan in 1 Tbsp EVOO, salt and pepper, for about 5 minutes, until the onions are translucent and the mushrooms have reduced in size.
Meanwhile, on a nonstick tinfoil-lined baking sheet, toss your cauliflower in 2 Tbsp EVOO, salt, pepper, and red pepper flakes if desired. Spread them out in an even layer. Roast your cauliflower in a preheated, 400 degree oven for 35 minutes, flipping once halfway through. Toss them with your pesto once they get out of the oven.
NOW FOR THE STEAK!
Three important things:
1) YOU MUST HAVE A HEAVY BOTTOMED CAST IRON SKILLET! (A perfect sear is impossible to get on a nonstick skillet.)
2) You MUST have a high-smoke oil — grapeseed and avocado oil are great options.
3) The steak MUST be DRY and AT ROOM TEMPERATURE — so pat it dry with a paper towel before you begin.
Start by heating up a cast iron skillet over medium-high to high heat, until it is screamin’ hot. Meanwhile, dry your steak with paper towels, and season both sides liberally with salt and pepper. Really press the seasoning in there. And don’t forget to season the sides of the thick steak.
Then, heat about 1-2 tsp of grapeseed or avocado oil in the cast iron pan. You can test if it is ready by doing the water-drop test: if it sizzles it’s ready to go.
Then, place your steak in the pan, and cook it for one minute on this side. *use the timer on your phone* Then, after one minute, flip to the other side, and cook for another minute. *Use the timer.* Repeat this process again — so a total of four flips, equaling twice on each side. Then, add your butter, crushed garlic and thyme to the pan.
Now it is time to baste, and this goes quickly — just for another minute and 30 seconds.
Then, carefully, tilt the pan towards you so that the fat collects on one side, and then with a spoon, spoon the melted butter/fat on top of the steak, basting it and getting all that flavor locked into the meat.
After a minute and a half, remove the steak from the heat, place it on a cutting board, and immediately test it with a meat thermometer to see if it is done. It should read 130 degrees for medium rare. (Whatever you do DO NOT cut into the steak to see if it is done or “pink” — this will result in it losing all the juices and it will be DRY.)
THEN LET THE STEAK REST! For about 7 minutes, so that it retains and soaks up all the amazing juices that will make it the absolute perfect steak.
Serve with your mushrooms and pesto cauliflower for the perfect Keto, Paleo, Gluten free and Specific Carb Diet steak night meal!
Oh my word, I WISH you could SMELL these photos! I’m telling you, it was the most delicious, meaty-smell, with the roasted garlic and blistered thyme.
I don’t even EAT meat, and my mouth was watering. I mean — just look at that!!
It was absolutely perfectly cooked — Steven said that you could cut it with a butter knife, it was so tender and juicy!
And the crust! Oh my gosh – you can’t beat a cast iron sear, truly. And flipping it frequently — contrary to popular belief — allows it to cook evenly in the center, while still achieving a fabulous crust.
But the basting it is what took it over the top. FIVE STAR RESTAURANT QUALITY right here! Way to go, Steven!
And yeah, the pesto cauliflower was out of this world — In my humble opinion — but let’s be honest: you’re not here for the vegetables! 😉
Whatever you do, MAKE THIS STEAK. Make it for you, make it for date night, make it for your family — just do yourself a favor, and get this on your plate!
And let me know how it goes! Be sure to tag me on Instagram (@beauty.beyond.bones) to show me your delectable creation!
Until next time!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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