Not gunna lie, this is the the best steak ever.
Don't just take my word for it, I have pictures for proof:
The outside has a nice crispy sear and the inside melts like buttah! I mean, look... it's cooked to mutha' f-ing perfection!!
It requires a few steps, but nothing too hard or crazy. Just follow these steps and tips.
Tip 1- Season your steak 1 hour before you cook and let it rest until it gets to room temperature.
If you're cooking more than 1 steak, stack them on top of each other so it really packs in the seasoning and helps to loosen up the fibers, making your steak even more tender!
For seasoning, just a little salt and pepper works. I like to use McCormick's montreal steak seasoning.
Then I'll lightly coat the top with Yoshidas If you don't have this sauce at home, you can use a little soy sauce or teriyaki. This doesn't impact the flavor the steak, it just adds a nice glistening color to the steak when you sear it.
Again, do this step and let it sit 1 hour before your start cooking!
Tip 2: Use a cast iron skillet. If you don't have one, I highly recommend purchasing one- they're not too expensive and it'll last you a lifetime. Also, all the professionals use a cast iron skillet when cooking steaks.
Tip 3: Before you start searing, make sure your skillet is HOT and ready. Because once you place your steak into the pan, it should start to sizzle immediately.
Okay, now we're ready to cook!
Step 1: Preheat oven to 400 degrees
Step 2: Add butter to hot skillet, throw in chopped rosemary, thyme and garlic.
Step 3: Add steak, sear for 1 minute each side.
Step 4: Once you've flipped to the other side, add other half of chopped rosemary, thyme and garlic.
Step 5: Place the skillet into the oven, add three pieces butter on the top of your steak, and let it cook for 6-7 minutes.
Step 6: Let it sit for at least 5 minutes before you cut into your steak
Step 7: Top it off with some goat cheese (this is a GAME CHANGER).
Note: My favorite goat cheese brand is Chevoo- they have a black truffle flavor that i'm obsessed with. I've been putting it in my omelettes and sandwiches every morning.
Lastly, let's talk about meat quality. I've been ordering all my meats from Belcampo (a comapny