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The Perfect Steak on the Stove

Mary Vance, NC
Fast, easy, and delicious method for cooking a steak on your stove. No grill needed.
Prep Time 5 mins
Cook Time 5 mins
Course Main Course

Equipment

  • Cast iron skillet

Ingredients
  

  • 2 pounds grass fed strip steaks or ribeyes. I usually buy 2 one pounders as thick as I can find.
  • 2 tbsp Kerrygold butter
  • 1 handful freshly chopped herbs you like. Tarragon, thyme and chives work best.
  • sea salt
  • freshly ground black pepper

Instructions
 

  • Let the steaks come to room temp for about an hour prior to cooking. You can liberally salt them at this time if you wish.
  • Chop any fresh herbs you are using. You can use the herbs for a compound butter or to sprinkle over the finished steak.
  • Prior to cooking, pat steals dry whether or not you have salted them. If you've not yet salted them, do so now liberally. Pepper them also. I sometimes add a few dashes of celery seed at this stage.
  • Heat skillet over high heat (but not full blast) for at least 5 minutes. I recommend cast iron.
  • Drop about 1-2 tbsp kerrygold (depending on skillet size) and let it melt. It will smoke, but don't let it brown too much.
  • Place steaks in the skillet and let them cook undisturbed for 2-4 minutes depending on thickness and how done you want it. It should have a nice crust on the cooked side when you flip it.
  • Flip and cook an additional 1-4 minutes until desired doneness.
  • Remove and let rest for about 10 minutes. If using compound butter, put a pat on top after you remove steaks while they're resting, or sprinkle with the fresh herbs.
  • Plate and enjoy!
Keyword steak, paleo, keto
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