I’ve found that many of our customers just don’t cook steak if they can’t get to the grill, but it would be a shame to wait to enjoy such an awesome steak! In our home, steak is always in season, and with this recipe, there is no reason to wait for better weather! This recipe is adapted from Shannon Hayes’ book, “Long Way on a Little.” I love Shannon’s recipes because they are developed especially for grassfed meat; however, I find that her recipes tend to use more salt than we like. I recommend using less salt, as you can add more at the table if necessary.
1 Tbl kosher salt
2-3 tsp ground black pepper
2 cloves garlic, freshly minced
2 Tbl butter, tallow or rendered lamb fat
1-2 steaks (depending on steak size), such as sirloin, sirloin tip, top round, rib steak, porterhouse, t-bone, strip, or tenderloin.
Combine the salt, pepper and garlic in a small bowl. Rub the mixture on both sides of the steak, then allow the meat to come to room temperature. Preheat the oven to 200F, then heat a large ovenproof skillet over high flame. Wait until you can see smoke rising off the skillet, then add the fat, swirl and sear the steak 2 minutes per side.
Turn off the stove and insert an ovenproof meat thermometer into the side of the steak, avoiding any bone. Place the skillet with the steaks into the oven, letting cook 10-20 minutes until the internal temperature reads 115-135 degrees depending on how you prefer your steak. Remove steaks from the oven and let rest for 5 minutes before serving (the temperature will rise a few degrees while resting).
Serve with a lettuce or veggie salad (cucumbers and tomatoes with a basil vinaigrette sounds good!) and a sweet potato or loaded cauliflower bake. Finish it off with a chilled watermelon for dessert!