Friday, May 14, 2010
Salted Steak with Fresh Rosemary Butter
Let me start of with, I am leaving on vacation this weekend. I will be gone for 10 days and miss you all terribly! *giggle* I am leaving you with a fantastic little recipe…
So as I was preparing another pasta dish one evening my poor husband came to me with a look of desperation in his eyes, I sat him down and asked him “Honey, what’s wrong?” He replied “Darling, I love all your new cooking but could you please make something with MEAT!!!” Ah, see – I was depriving my husband of his caveman food! So I got right on it, and cooked him up a very tasty steak!
INGREDIENTS for the steak
(2) Filets or your favorite type, I suggest at steak with a thickness of 1 inch or more
4 tsp’s of sea salt, 1 tsp for each side of your 2 steaks
¼ tsp Cayenne Pepper
Cooking spray for the pan
INGREDIENTS for the rosemary butter
4 tbs of softened butter
1 tsp of fresh finely chopped rosemary
Let’s start with the butter making, prepare ahead of time earlier in the day.
DIRECTIONS for rosemary butter
Combine your rosemary with your softened butter, roll into a ball and refrigerate for at least 4 hours.
DIRECTIONS for the steak
Lay your steak out on a plate and put 1 tsp of sea salt on each side, make sure to rub it in just slightly. Let your steak sit for 1 hour with the sea salt. Once the hour is up wash the salt off of the steak with cold water; pat dry your steaks with a clean towel and then sprinkle with the cayenne pepper.
Now let’s cook! Over a medium high heat sear your steaks for 2 minutes on each side in a pan that has been lightly oiled. Once your steaks are seared you will want to transfer them into a baking dish and bake at 400 for 13 minutes. Now we all have different preferences for how we like the center so for my 1 ½ inch filets this time in the oven produced a slightly pink center, no red – which is how I like it.
Once you have taken your steaks out of the oven; be sure to let them rest for at least 10 minutes. If you cut too soon you will loose a lot of that juice thanks to the steam leaving your piece of meat.
Have a great Weekend & I will see ya’ll in 10 days!