Cast Iron Seared Steak

Cast Iron Seared Steak

This delicious Cast Iron Seared Steak is big enough to share!

Cast Iron Seared Steak
 
Makes 2 servings
Ingredients
  • 1 (10-ounce) lean T-bone steak (about 2 inches thick)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, crushed
  • Garnish: fresh rosemary sprigs
Instructions
  1. Sprinkle steak with salt and pepper. Let stand at room temperature for 30 minutes.
  2. Heat a large cast-iron skillet over high heat. Add oil, and swirl pan to coat. Add steak; cook until browned, about 3 minutes per side.
  3. Reduce heat to medium-low, and add butter, rosemary, and garlic. Carefully tilt pan toward you so butter pools; cook steak for 1½ minutes, basting with butter mixture constantly. Transfer steak to a cutting board, and cover loosely with foil. Let stand for 10 minutes. Reserve butter in skillet, discarding rosemary and garlic.
  4. Thinly slice steak diagonally across the grain; top with butter. Garnish with rosemary, if desired.

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