I'm back with part 5 of my 7 days of Valentine's Dinner! What's a romantic meal without a little surf and turf? If you're making my halibut recipe - this is the perfect accompaniment. We're cooking this steak with the reverse sear method which ensures the perfect temperature and coloring all the way through. Traditional methods leave a gray ring of over cooked meat all the way around and much less tender. Oklahomans eat their steaks medium rare, but feel free to up this a few degrees for a medium steak. This one is super simple but looks and tastes impressive!
What You'll Need:
• 1-2 steaks (I used New York Strip)
• 4 tbsp butter, softened
• 4 cloves garlic, chopped
• 1 tbsp chives, chopped
• 2 tbsp parsley, chopped
• Salt & pepper
How To:
≥≥ Preheat your oven to 225º. Line a baking sheet with parchment paper. Get your steak onto the parchment paper and pat it completely dry with paper towels. This allows the steak to form a crust, properly. Coat boat sides generously with salt and pepper.
≥≥ Get your steak into the oven for 25-30 minutes or until your steak reaches around 115º. I highly recommend a digital thermometer from Amazon, they are inexpensive and make the world of cooking meat so much less stressful. It helps guarantees deliciousness every single time.
≥≥ In a bowl combine your butter, garlic, chives, parsley, salt and pepper. Put it in the fridge to chill. Pull your steak once it reaches close to 115º and set to the side.
≥≥ On the stove, get a cast iron pan really hot. We're going to sear the steak on both sides for about 2 minutes on each side. You want it to form a crust and get nice and brown. This will finish cooking the steak. We want to pull the steak around 125-130º. With a few degrees to go, slather on some of the garlic herb butter. If the pan is hot enough, it will only take about 30 seconds to cook the garlic in the sauce a little bit. Pull the steak once it reaches 125-130º and let it rest for about 5 minutes. Slice against the grain and serve!
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