LM AspirationsLM AspirationsWant great grilled steak without the charcoal smoke? Pan grilled steak can get you great flavor with a good sear.
Ingredients:
Steak – ribeye, top sirloin, filet mignon
3 Tablespoons Olive Oil
2 Tablespoons Salt (Sea Salt or Kosher)
3 to 4 Sprigs of fresh Thyme
2 Sprigs of fresh Rosemary
2 to 3 Tablespoons Unsalted Butter
Optional – 2 to 3 Cloves of Garlic
Optional – Black Pepper
Tools:
Heavy Pan
Tongs
Basting Spoon
For great pan grilled steak, I use my Le Creuset cast iron grill pan, it gets me the heat I need for searing while limiting the amount of oil the steak “sits” in.
Instructions:
Remove your steak from fridge
Let rest for about 20 minutes to bring to room temp
Dry with paper towels
Oil your steak
Salt your steak
Bring a heavy pan to high heat. Add your steak. Reduce heat to medium. Don’t add your herbs just yet, want to avoid burning the herbs which results in a bitter taste. Cook for 4 minutes on medium. Add a few springs of fresh Thyme and about 2 to 3 springs of fresh Rosemary, continue cooking for another 4 to 6 minutes. Now it’s time to flip your steak, you should be rewarded with a nice crust on first side. Add 2 tablespoons of unsalted butter (and fresh garlic if you like). Baste with butter and herbs, for about 7 to 11 minutes or more depending on your preferred doneness. Remove your steak and place on a warmed plate to rest for about 3 to 7 minutes. Enjoy!
Recommended Temperature for Steak
Rare: 120 to 130 Fahrenheit – 125
Medium-Rare: 130 to 135 Fahrenheit – 130
Medium: 140 to 150 Fahrenheit – 145
Medium-Well: 155 to 165 Fahrenheit – 160
Well-Done: 170 Fahrenheit – 165+