Mm that steak looks amazing. Pan fried?

Thanks!
Yeah, it was pan seared and put in the oven. I finished it by basting it in some butter, fresh thyme and crushed garlic.

Yeah I love basting with flavored butter in the pan right before resting the steak. I find it makes the steak cook more evenly and makes it taste much better as well. I usually make a quick pan sauce afterwards while the steak is resting.

wow. give me that receipe.

how long to cook / etc

This post was edited by jf1810 on Nov 3 2014 07:18am

It's honestly my favorite way to cook a steak. I definitely agree that you get a more evenly cooked product this way. Plus, searing it at a high heat gives it a nice crust that you just can't beat.



Okay!

Steak:
Whatever kind of steak you like. The thicker, the better for this application.
Kosher salt
Black pepper
Olive Oil
Fresh Thyme
Fresh garlic cloves (crushed)
Butter

- Season both sides of the meat liberally with salt/pepper. This is what will give it a good crust. Sear one side of the meat in a very hot pan with olive oil until it's nicely browned. Flip it and put it in a 500 degree oven and take it out a little bit before it reaches your desired doneness. Take it out of the oven, put a good amount of butter in the pan, and add your Thyme and garlic cloves once the butter has melted. Tilt the pan towards you and have the meat on the top part of the pan so that the butter/thyme/garlic is on the bottom, and the meat is on the tilted part of the pan, which takes it off direct heat. Repeatedly spoon the butter over the top of the meat for a few minutes. The crust on the meat will hold on to the butter. Set the steak on a cutting board, and spoon the remaining butter/thyme/garlic over the top, and let it rest for at least 5 minutes.

Roasted garlic mash:
Roasted garlic (half a head of garlic, top with olive oil/salt/pepper, wrap in foil and roast in a 450 degree oven for 15-20 minutes)
Yukon gold potatoes
Heavy Cream
Butter
Grated white cheddar (Parmesian cheese works well too)
Kosher salt
White pepper (Black pepper works as well)

- Steap your butter/cream in a sauce pan over low heat. Add everything except the cheese to the boiled potatoes, and combine until it's smooth. I like putting my potatoes through a ricer to help with a smoother consistency, or even a stick blender. You can hand mash them of course. Once it's smooth, add in however much cheese you like. Since this isn't cheddar mash, I only put in a little bit. I like the consistency the cheese gives, and the sharp flavor it gives is nice.

Chive puree:
Roughly chopped chives
Olive oil (1/2 cup should be about right for home use)
Kosher salt
Black pepper
Green onion ends

- Basically you just combine everything in a food processor until it's smooth, and let it sit. I add just a little bit of green onion ends to it to give it a little boost of flavor, and to help give it a good color. You could also blanch a small handful of fresh spinach instead of the green onions to help with the color. The spinach won't add any flavor, just simply helps give it a vibrant green color. Or if you would rather make this into a chive oil, add about 1/2 cup more olive oil, and put the mixture through a fine-mesh strainer.

look very yummy.

as a wannabe chef, take my thumbs up!

tried it, and it was SO FUCKING AWESOME.

i was off to the hospital for 2 day, and when i came back i needed some red meat.

so i think about it.

it was simply delicious.

didnt take picture, but the steak was perfect it was a huge one. so i cooked it for longer.

but it endup so perfect.

Between Rare and med rare

i personally would like a nice blue cheese and butter blend melted ontop instead of garlic and thyme or in addition to!

Ran grill for the first time in a while tonight at work. Red wine and thyme marinated flank steak for days.

look delicius as usual!