oops, this email was accidentally sent out last month – my mistake… anyway, happy summer, y’all!
i found this recipe through an instagram account {@katherinewants} and i was inspired to try it.
it’s adorably called – “big salad, little steak.”
i have been eating this at least 1-2 times a week, lately. it satiates me in such a way, and it’s also easy to make {now that i’ve mastered it}. i used to be so intimidated by cooking steak… i would always overcook it and/or ruin the overall taste or quality. so i hadn’t tried making it in years. then i discovered this recipe and method for cooking steak, and i am proud to say i’ve been nailing it every time! i don’t have a grill, so using a cast iron pan is perfect for my apartment lifestyle.
i believe three key factors make the main difference in how this steak is prepared :
- quality of steack
- quality of butter
- basting!!!
the best meals always start with some of the simplest ingredients :
- grass-fed strip steak
- garlic
- shallots
- rosemary & thyme
- grass-fed butter
- romain lettuce
- parmigiano reggiano
- caesar dressing
the best meals also start with some of the simplest techniques :
- bring steak to room temperature
- season steak liberally with salt & pepper
- add steak to a very hot cast iron pan and sear on one side for approximately 2-3 minutes
- turn steak on its side to render the fat
- flip steak to other side and add butter, garlic, shallots, and herbs
- baste, baste, baste – approximately another 2-3 minutes or until internal temp of 110
- remove from heat and allow to rest
slice steak to your desired thickness. serve with caesar salad {croutons optional} and a glass of prosecco {maybe-not-so-optional ;)}. Continue reading
food & foto 