We have dinner covered! Enjoy this simple, delicious and healthy meal for Father’s Day or everyday!
Cast Iron Steak with Herb Butter Recipe
8 Tbls organic butter or ghee, softened
1 Tbls fresh thyme, minced
2 garlic cloves, minced
1/2 Tbls coconut aminos
For the steak:
2- 3/4lb New York Strip Steaks (grass fed/organic) *Why grass fed?…You eat what they eat! Grass fed cows will live their whole life on a pasture and forage diet vs the grain and other unnatural foods conventional cows consume. Grass-fed beef contains more nutrients and more flavor!
1 tsp sea salt, divided
1 tsp black pepper, divided
For the Herb Butter:
Combine all ingredients into a bowl.
Scoop into a log shape onto a square of parchment paper or cling wrap.
Carefully roll the butter up into a log then place in the refrigerator until hard.
For the Steak:
Remove steaks from fridge 30 minutes before cooking and coat each side of the steaks with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper.
Remove herb butter from fridge and cut into 8 even slices, about 1 tablespoon each.
Melt 2 slices of herb butter in a large cast-iron skillet oven medium-high heat.
Once butter is sizzling, add one steak to the pan.
Cook for 2 1/2 minutes then flip and add another tablespoon of herb butter.
Spoon melted butter onto the steak while the other side cooks.
After another 2 1/2 minutes, flip and continue to spoon butter onto the steak for 30 seconds.
Remove from pan.
Add 1 tablespoon of herb butter to the pan and add second steak.
Cook in the same method as above.
Let both steaks rest for at least 5-7 minutes before cutting into the steak.