Skillet Steak

Skillet Steak

serves 1-2, 50 min incl. rest, cast iron, butter basted

Ingredients

steak               1
avocado oil         1 tbsp
salt                generous
butter              30g
garlic              2 cloves, smashed
thyme               3-4 sprigs

In the pan after

cherry tomatoes     handful
mushrooms           6-8 chestnut, halved
asparagus           small bunch, trimmed

Ribeye or sirloin both work. Avocado oil is ideal, it takes the high heat without burning. A meat thermometer takes the guesswork out. Swap the asparagus for halloumi, halved shallots or whole garlic cloves.

Recipe

1. Take the steak out of the fridge 30 to 40 minutes before cooking.

Cold in the middle and the outside overcooks before the centre warms up.

2. Dry it all over with kitchen paper, then salt well just before it goes in.

A damp steak steams and goes grey. Salt too early and it draws water back out.

3. Add the oil to the pan and heat over medium-high until it shimmers and runs thin.

Never heat enamelled cast iron empty or on full heat, it can craze the enamel. With the oil in and the heat at medium-high it still gets plenty hot to sear, it just takes a minute longer to get there.

4. Lay the steak in away from you and leave it, 2.5 to 3 minutes each side.

It needs to sit still to brown, and lifts off the pan on its own once ready. Do not keep moving it.

5. Turn the heat down to medium, then add the butter, garlic and thyme.

Butter burns on high heat, so sear first and lower the heat before it goes in. It should bubble gently, not smoke.

6. Tip the pan and spoon the butter over the steak for 1 to 2 minutes.

Keep spooning so the butter and garlic never sit still and catch. Whole smashed cloves burn slower than chopped. If it darkens or smells nutty, lift the pan off the heat for a few seconds.

7. Take it out at 50 to 52°C in the middle and rest 5 minutes, loosely covered.

It keeps cooking as it rests, up to 54 to 57°C for medium rare, and the juices settle back in.

8. Cook the veg in the leftover butter while it rests: mushrooms 3 to 4 minutes, then asparagus 2 to 3, then tomatoes until they burst.

Take it out at 50 to 52°C. After resting: rare 49 to 52°C, medium rare 54 to 57°C, medium 57 to 63°C. For a thick steak, warm it through in a low oven first, then sear hot for the crust.

Sources: Serious Eats, Certified Angus Beef.