Chef Shahir showed us how to master another deliciously grilled dish without stepping foot into the cold. Pan-searing steak can be intimidating for sure — but the key to success is a very high heat, an oil with a high smoke point and a butter baste. Plus, honing this skill is a must when it’s cold out and BBQ season seems so far away. Bone in and very thick, this impressive cut of steak is exactly what your cast iron pan was made for. Paired with some Maple Cornbread, it’s the perfect way to show off your culinary skills at your next dinner.
2 cowboy steaks (bone in, rib-eye)
Salt and pepper
⅓ cup canola oil
¼ cup butter
1 sprig rosemary
1 clove garlic crushed
Preheat oven to 350F.
Remove packaging from steaks and transfer to a baking sheet lined with a rack. If possible, let air chill overnight in fridge so you get a perfect, crispy crust. About 20 to 30 minutes before cooking, remove steaks from fridge and let come to room temperature.
On the stove top, heat a large cast iron pan over high heat. Season each side of your cowboy steaks with a generous amount of salt and pepper, don’t be shy. Add a generous splash of canola oil to your pan, then add your steaks. Depending on how big your pan is, you might have to cook one at a time. Cook for 5 minutes or until nicely browned with a crispy crust. Flip and cook for about another 5 minutes. Add a generous knob of butter, rosemary sprig and garlic to the pan and use a spoon to baste the steaks.
To finish, transfer the steaks to a 350F oven and cook for 10-15 minutes depending on how done you like your steak.
Let steaks rest for 10 minutes before serving, slice into ½ inch thick slices and serve alongside cornbread and greens.
Two steaks will easily feed two people. Cooking on high heat can create some smoke so make sure to turn on your oven fan and open your windows!
Servings: Serves 4
approx. Per Serving