Cast Iron Steaks With Herb Butter Food

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CAST IRON STEAKS WITH HERB BUTTER



Cast Iron Steaks With Herb Butter image

Make and share this Cast Iron Steaks With Herb Butter recipe from Food.com.

Provided by GibbyLou

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

32 ounces steak, 1 1/2 inches thick, trimmed (2 1lb boneless rib steaks)
salt and pepper
4 tablespoons unsalted butter, softened
2 tablespoons minced shallots
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 garlic clove, minced
2 tablespoons vegetable oil

Steps:

  • Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, season steaks with salt and let sit at room temperature. Combine butter, shallot, parsley, chives, garlic, and 1/4 teaspoon pepper in bowl; set aside.
  • When oven reaches 500 degrees, pat steaks dry with paper towels and season with pepper. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving them, until lightly browned on first side, about 2 minutes. Flip steaks and cook until lightly browned on second side, about 2 minutes.
  • Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare), 7 to 9 minutes. Transfer steaks to carving board, dollop 2 tablespoons herb butter on each steak, tent with aluminum foil, and let rest for 5 to 10 minutes. Slice steaks 1/2 inch thick and serve.

Nutrition Facts : Calories 571.6, Fat 31.6, SaturatedFat 13.2, Cholesterol 210, Sodium 141.4, Carbohydrate 1.2, Fiber 0.1, Protein 67.2

HERB BUTTER SERVED ON STEAKS



Herb Butter Served on Steaks image

The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. Herb butters are so quick to make and are great to have in the freezer - fantastic to have with vegetables, chicken, lamb chops or just on some toasted ciabatta. They can be made with any herbs - thyme, lemon zest and garlic, or sun-dried tomato, basil and garlic. This dish has summer savory in it, which is a very English herb, is quite strong, and apparently stops flatulence! And is a great substitute for salt and pepper.

Provided by Jamie Oliver

Categories     main-dish

Time 2h

Yield 2 servings

Number Of Ingredients 11

6 sprigs fresh rosemary
1 pound rib-eye of beef, off the bone
Oil
2 cloves garlic
Small bunch (20 grams) summer savory leaves
Pinch sea salt
8 3/4 ounces (250 grams-2 sticks plus 2 tablespoons) unsalted butter, at room temperature
Potatoes, peeled, cut in to 1 inch dice and cooked for 10 to 15 minutes
Fresh rosemary leaves
1 bulb garlic
Sea salt and freshly ground black pepper

Steps:

  • Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
  • Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
  • Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
  • Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
  • Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
  • To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
  • Butter: .

RIB EYE STEAKS WITH COWBOY BUTTER



Rib Eye Steaks with Cowboy Butter image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 sticks salted butter, softened
1/3 cup finely minced fresh parsley, plus more if needed
1/4 teaspoon red pepper flakes
A pinch of coarsely ground black pepper, plus more if needed
1 clove garlic, finely minced
1 lemon, zested and halved
Salt, optional
Salt and freshly ground black pepper
4 rib eye steaks, 2 inches thick
2 tablespoons butter

Steps:

  • For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
  • Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
  • For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
  • Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
  • Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.

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