Description
Perfect for a weeknight or weekend, this method produces juicy, salty, perfectly cooked steak every time!
Ingredients
- 1 whole (about 12 Oz. Size) Strip Steak
- 1 Tablespoon Olive Oil
- 1 teaspoon Kosher Salt
- 2 Tablespoons Butter
- 2 Large Shallots, Peeled And Thinly Sliced
Preparation
Let steak rest out of the fridge at room temperature for at least 20 minutes. Preheat a cast iron skillet to medium-high with olive oil. Sprinkle steak with salt on both sides.
When skillet is hot, add butter to the pan and swirl it to melt. When butter foams and browns slightly, add steak to the skillet. Don’t touch it or move it for 5 minutes. After 5 minutes, flip the steak (it should have a nice dark crust—let it cook for another minute or two and increase the heat if needed) and let it cook without disturbing for 3 minutes more.
Remove steak to a plate to rest for at least 10 minutes. Reduce heat to low and add shallots to the pan. Stir shallots for a few minutes to soften and turn brown, then remove skillet from heat while you slice the steak.
When shallots are done and steak has rested, thinly slice steak against the grain and remove any large pieces of fat. Top steak with spoonfuls of shallots and serve with your favorite side dishes. Enjoy!
