1 bone-in or boneless rib eye steak or sirloin steak at Least
1 ½ pounds, cut to at Least
1 ½ inches thick
Pinch of salt
Freshly ground black pepper
2 teaspoons extra-virgin olive oil
3 tablespoons butter
2 garlic cloves peeled, left whole
Few sprigs fresh parsley, stems Including
Optional: Wine and stock (. Chicken, beef, veal, etc.) and butter for deglazing the pan and making a delicious pan sauce
Optional: Roasted potato wedges (see note above)
Salt and pepper one side of the steak.Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat.
Add steak seasoned-side down (place it in pan away from you so you do not get splattered), and then a salt and pepper the other side of the steak. At this point do not touch it for two minutes.
Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.
Right after you flip the steak for the first time, with a spoon or small ladle, basting keep the melted butter over the steak. Continually suffice for the full two minutes (pan tilt a little if you have to, to get the butter onto the spoon).
After two minutes on each side, basting and keep flipping the steak each time leaving the steak for 30 seconds before turning.
Test the steak with the poke test (see note below) and remove at medium rare at the About five to six minute mark of the total cooking time. Cook a minute or two longer for medium to well. A thicker steak handler (such as a sirloin) May take longer.Turn off the heat and enough one more time.
Leave the steak in the pan loosely Covered with foil for 10 minutes and allow to rest before cutting. Suffice it one more time, and remove to a cutting board. Either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.
Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce.