Perfect Pan Steak
Have you ever picked up a succulent steak from the store only to find it rubbery and lacking in flavor by the time you sink your fork and knife into it? Oh, the disappointment! The good news is that you can successfully avoid steak sadness by following these few simple steps from British chef and restauranteur Jamie Oliver. He bills this as his essential steps for cooking the perfect steak and we’re sharing it with you just in time to assist in the preparation of a romantic dinner for your Valentine. You’ll find New England-raised New York Strip steaks featured in our weekly sale from February 11th – 17th, along with a handful of other ingredients needed to pull together a romantic restaurant-quality meal at home for your loved one.
Allow the steak to come up to room temperature about one hour before cooking. Rub the steak all over with a good lug of olive oil and a generous pinch of sea salt and black pepper. Add the steak to a hot cast-iron pan (or other heavy-bottomed skillet), then cook for 6 minutes for medium-rare, or to your liking, turning every minute. Each time you turn the steak, rub the surface with a knob of butter, then rub with the halved garlic clove and the fresh herbs. Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for about 2 minutes. Carve with a sharp carving knife, then serve with the resting juices drizzled on top.