Chef Resha makes a juicy garlic and herb butter steak. Plus, she reveals a cooking technique used in the steakhouses.
1 22 ounce porterhouse steak, 1 1/2-inches thick
Kosher salt and black pepper
4 tablespoons salted butter
3 sprigs fresh thyme
1 sprig fresh rosemary
1/2 small shallot
3 large garlic cloves, crushed with the back of a knife
3 tablespoons vegetable oil
Pat steak dry with paper towels, and season both sides liberally with kosher salt and black pepper. Let the steak sit for about 10 minutes while you prep the aromatics and get the cast iron skillet screaming hot over high heat.
When the skillet is very hot, drizzle in some vegetable oil. Make sure you use an oil with a high smoke point. Don’t use olive or butter, they’ll burn and turn bitter.
When the oil is shimmering and webby in appearance, place the steak down and let it sear for about 4 minutes, or until a nice golden crust has formed.
Flip the steak over and cook for 2 minutes. Using tongs, flip the steak on its edges and sear those.
Place the steak back on the second side you seared, add the butter and aromatics. Safely tilt the skillet towards you and with a spoon baste the herby garlicky butter all over the steak continuously for 1 minute.
Turn off the heat and keep basting for another 30 seconds. Transfer steak to a plate and pour the butter over it while it rests for about 10 minutes.