Steakhouse Steaks
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 tbsp
Fleur De Sel1.5 cups
Heavy Cream1 tsp
Kosher Salt1 tbsp
Chives (chopped fresh)Directions:
1
Preheat the oven to 400 degrees F
2
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes
3
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil
4
Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides
5
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes
6
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven
7
Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer
8
(To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak
9
) Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes
10
Serve hot with Roquefort Chive Sauce on the side
11
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat
12
Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes
13
Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts
14
Yield: 4 servings