Transfer steak to a cutting board and allow to rest for 10 minutes. Using a large spoon, baste the steak with the herb butter until medium-rare, or until an instant-read thermometer inserted into its center reaches 130°, about 5 minutes more.Ĥ. Add the butter to the skillet along with the remaining rosemary, thyme and garlic. Using tongs, hold the steak up on its sides, turning occasionally, to sear its edges, about 5 minutes. Add the steak and cook until the bottom is crusty, about 4 minutes. Heat a large cast-iron skillet over medium-high heat until very hot. Remove and discard the rosemary, thyme, lemon and garlic. Remove the steak from the refrigerator and allow to come to room temperature, about 1 hour. Has a small chip in the lid handle and a small. Dutch Oven Pot Pot is in great condition. Wrap the steak in plastic wrap and refrigerate for at least 4 hours but preferably overnight.Ģ. RARE Vintage Olive & Thyme Red Heart Shaped Enamel Cast Iron 2 qt. Using your hands, rub the steak with the lemon-herb mixture. Remove the leaves from 1 sprig of the rosemary and add to a small bowl along with the lemon, 4 sprigs of the thyme and 4 cloves of the garlic mix to combine. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes add canola oil. Pat the steak dry with a paper towel to remove any excess moisture, then season generously with salt. heat the skillet over medium-high heat and add the butter, olive oil, garlic and herbs like fresh thyme and rosemary, stir around and let get fragrant sear the.
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