If there’s one thing we dont feel like doing in the middle of winter, it’s going outside to use the BBQ. Luckily, you can create an equally delicious meal on your stove top with one investment, a cast iron pan. Cooking a steak inside has never been easier (or more delicious) when searing it on a hot pan and basting it in, yup you guessed it, butter!
PHOTOGRAPHY: DAN ROBB
There are a few key steps to cooking a great steak at home, and inside. 1. Buy a great steak- look for lots of delicious marbling. 2. Season your steak ahead of time. 3. Learn how to control the heat (no matter what kind of element you have.
1 2” thick rib eye steak
Kosher Salt and Ground black pepper
1 Tbsp vegetable oil
1 Tbsp unsalted butter
1 Sprig fresh rosemary
Learn about your steak:
Bone-in or out? This, is completely up to you. We like bone-in chops because of their added flavour.
What cut is best? Pick a chop that cooks relatively fast, to avoid smoking out your entire kitchen. Bavette, Hanger and Rib Eye’s are a good place to start.
Salt,Fat, Acid, Heat- All of these elements are essential to cooking a great steak. By seasoning your steak with salt prior to cooking, it tenderizes the meat. We like adding butter halfway through to baste the chop. A nice hit of acid (lemon juice, salsas, condiments) are a great final accompaniment. Controlling the heat of your pan is essential to not overcook the cut.
Season steak with salt and allow to come to room temperature, about 40 minutes.
Heat a large cast iron skillet over medium-high heat. Add the oil. As soon as you see smoke, add the steak. Turn the steak every 2 minutes, for a total of 8-10 minutes.
About halfway through the cooking time, add the butter and rosemary. Carefully use a large spoon to baste the steak continuously. Remove and allow the steak to rest for 10 minutes before cutting against the grain.
Place all ingredients except the olive oil into a food processor and blitz until almost smooth. Add 1/4 cup of oil to blend. Tip the mixture into a bowl and stir through remaining oil. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
1 Tbsp capers
2 anchovy filets
1 cup fresh basil leaves
½ cup fresh mint
1 Tbsp fresh oregano
1 cup flat leaf parsley leaves
½ cup cilantro leaves
1 Tbsp red wine vinegar
1 Tbsp dijon mustard
1 Tbsp lemon or lime juice
½ cup olive oil