If you want the most perfect steak, this method is the only thing you need in your arsenal. I have been following Frank for a few years now and he has completely changed my cooking. I decided to write up his method so it can be extremely easy to try!
- Steak (Sirloin or Filet)
- Butter (At least half of a stick)
- Large Pan (with lid)
- Cloves of Garlic
- Large Spoon
- Prep the steaks by adding whatever seasonings you’d like, heavy on the pepper. Heat a large pan on the stove. Once it’s warm, add butter. Let the butter melt and start to brown (NOT BURN).
- Let the first side sit for a minute or two, on high heat. Using the spoon start basting the steak by pour the butter over the top. This will send heat throughout the meat to start cooking the other side. Flip the steak to create a crust on the opposite side, for a minute.
- Once each side has a nice crust to it, add rosemary and garlic cloves into the pan and cover it. Let this cook and infuse the flavors for a few minutes. I usually use a meat thermometer and pull my steak out at 105-115 degrees, but if you prefer your steak done a bit more, let it sit for a bit longer. Pull the steak out and let it sit for a few minutes and then you are ready to serve. I usually top my steak with mushrooms and sweet white onions…enjoy!
If you are wondering why I am telling you to use a stainless steel pan instead of a cast iron, Frank says that it is all about temperature. You don’t need a cast iron, just make it hot enough to release the crust from the pan.