Replicating that succulent charred flavor in the wintertime is a lot easier than it sounds and does not require that you step outside in the freezing cold! All you need is a good steak, a pan with a gas burner, and a few simple ingredients!
- 1lb porterhouse, rib-eye, and strip steak
- Peanut of Vegetable oil (Olive oil doesn’t work as a well)
- 3 tbsp. of butter
- 2 cloves of crushed garlic
- 2 sprigs of fresh thyme
- About 12 hours before you are going to cook the steak, rub some salt and black pepper on the steak and refrigerate the steak. You can even do this for a little as an hour before you cook but the longer you let the steak sit, the better. The salt allows the steak to remain moist during the cooking process.
- About an hour before you’re ready to cook the steak, remove it from the fridge and let it sit out. This ensures that the temperature of the steak will be even and the center won’t be cold when you pan sear it.
- Take your pan and let it heat over a high flame for five minutes. Coat your pan with oil and then sear each side of the steak for one. It may smoke a little, and the oil may splash, so be sure to use a splatter screen. Once you are done searing the steak, begin to flip it every 30 seconds to ensure a nice and even cook along with a nice crust.
- For a medium rare steak, you’re going to want to cook it for around five minutes. Once it’s just about done, add the butter, thyme, and garlic. Tilt the pan and continue to scoop the butter on top of the steak.
- Once the steak is done, let it sit for 5 minutes. If you cut the steak to early, all the juices will leak it. Trust me, it’s worth it to wait the five minutes!
Combine this steak with some scalloped potatoes au gratin or creamed spinach for a wonderful and hearty winter dinner!