Try making this Pan-seared cowboy steak with a side of sheet pan of roasted vegetables for dinner tonight whether you're feeding a Sunday dinner crowd or an intimate dinner for two. The steak is buttery and tender and the vegetables are so hearty and delicious - a perfect pairing.
Remove steaks from the fridge an hour ahead to approach room temperature for even cooking. Pat dry the steak with paper towels to remove excess moisture that could interfere with searing.
Sprinkle the steaks with the Montreal seasoning blend generously on all sides of the steaks.
Heat a 12-inch cast-iron skillet or large deep pan on medium high heat until the pan get very hot and put your exhaust fan on.
Using tongs, place steaks in skillet, and cook 6-8 minutes or until dark brown and crusty (without moving them). Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Then flip the steak and cook additional 4-5 minutes and add butter, herbs, and garlic to side of skillet, and cook 2 to 3 minutes or until butter foams. Tilt skillet slightly, and spoon butter mixture over steak 20 times (being careful not to splatter). Cook to desired degree of doneness. (I recommend an internal temperature of 120° to 125° for medium-rare; temperature will rise as steak rests). Let rest for 10 minutes and slice against the grain.
Ingredients
Directions
Remove steaks from the fridge an hour ahead to approach room temperature for even cooking. Pat dry the steak with paper towels to remove excess moisture that could interfere with searing.
Sprinkle the steaks with the Montreal seasoning blend generously on all sides of the steaks.
Heat a 12-inch cast-iron skillet or large deep pan on medium high heat until the pan get very hot and put your exhaust fan on.
Using tongs, place steaks in skillet, and cook 6-8 minutes or until dark brown and crusty (without moving them). Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Then flip the steak and cook additional 4-5 minutes and add butter, herbs, and garlic to side of skillet, and cook 2 to 3 minutes or until butter foams. Tilt skillet slightly, and spoon butter mixture over steak 20 times (being careful not to splatter). Cook to desired degree of doneness. (I recommend an internal temperature of 120° to 125° for medium-rare; temperature will rise as steak rests). Let rest for 10 minutes and slice against the grain.