So I was never a huge fan of steak until this year. Something about the state of Massachusetts where steak tips (another apparently regional specialty I was not familiar with until I moved back) are an unnaturally popular menu item pushed me to making my own steak at home.
I like it medium. Good and pink but not bloody. But tender with a light crust. And omfg. This steak is good.
I recently came to own a beautiful preseasoned cast iron 10″ skillet that I’ve been dying to try out. I purchased a few packages of petite sirloin steaks last night and made dinner for myself and a friend. I followed a Barefoot Contessa recipe but ended up overcooking the steaks when I left the completed steaks in a cooling oven while I finished the rest of my vegetables.
Bad Rachel.
So I tried it again this morning with my own alterations. Steaks for breakfast and dinner the night before. Look at me — living large. (Literally. Excuse me while I jog in place.)
Here they are sans the shallot butter I made last night. Sad steaks.
Now, don’t get me wrong, you can eat them as they are. They’re delicious steaks … but they’re whispering: Go Rachel, get down with your inner-Paula Deen.
I know it’s a lot of cholesterol and fat and calories … but do it. Do it. Make the butter. Slather it on. Eat the steak. But not both steaks — just one. Safety first.
Steak with shallot butter
For the steaks:
2 petite sirloin steaks (about 1/2 lb each)
coarse sea salt
fresh black pepper
1 tbs olive oil
For the butter
3-4 shallots
1 tbs olive oil
4 tbs unsalted butter, room temperature
kosher salt
fresh black pepper
Preheat your oven to 400 degrees.
Heat 1 tbs olive oil in a 10″ (or larger) cast iron skillet over high heat.
Well season all sides of your steaks with salt and pepper.
Once oil has thinned and is almost at its smoking point, add your steaks.
Allow to cook for 3 minutes, flip, cook for 3 more minutes.
Put entire pan with steaks into the oven for 7 minutes.
While your steaks are cooking, run your shallots through a food processor or chopper until finely minced.
Heat 1 tbs olive oil over medium-high heat, add shallots.
Saute for 3-4 minutes until soft.
Return to chopper or processor and blend with softened butter, salt, and pepper.
Immediately remove your steaks from the oven
Top each steak with a heaping dollop of the shallot butter
Allow to rest in pan on a cooling rack while the butter melts.
Do not prod, do not poke, resist all urges to cut into steaks and check for doneness.
Let’s trust each other.
Wait 5-7 minutes and serve immediately.
This was so amazing that I ate it with a butter knife. See? Proof. Amazing.
