I think steak and potatoes are one of my favorite go to meals. I’m no chef but cooking is part of my lifestyle … just a bit. This garlic and herb butter steak will simply amaze you! Sometimes I even like it fried on the stove and finish it in the oven for that succulent taste but either way it’ll be just as bomb and this is just a quicker and easier method for those who would like to just pop it in the oven and let it do it’s thing!
There are many ways to determine where your steak is without cutting into it, but the surefire way is to use an https://amzn.to/2IBrp9p you can find those pretty cheap online or at your grocery store.
- Rare: 115°F. Remove when it reaches 110°F.
- Medium-Rare: 125°F. Remove when it reaches 120°F.
- Medium: 135°F. Remove when it reaches 130°F.
- Medium-Well: 140°F. Remove when it reaches 135°F.
- Overcooked: 150°F. Remove when it reaches 145°F.
Ingredients used: 2 Thick cut New York strip Steak, kosher salt and pepper to taste, fresh thyme fresh parsley, fresh rosemary, fresh oregano and Herbs De Provence (for the freshly chopped herbs, I used 2 teaspoons each for the steak, and 1 teaspoon each for the potatoes) 5 tbsp butter for the Steak, 1 tbsp butter for the potatoes 3 cloves of garlic minced for the steak, 3 cloves garlic minced for the potatoes, 3 Large Gold potatoes or red skinned which I used above and 2 Tablespoon drizzled olive oil.
First season the steak generously with kosher salt, pepper and Herbs de Provence on both sides. Set aside. Then, go ahead and season your potatoes with the fresh thyme, fresh parsley, fresh rosemary, fresh oregano, kosher salt and pepper and drizzle some olive oil over them as well. Place the potatoes and steak into the cast iron skillet and place into the oven at 450 degrees for about an hour and then place on broil for 5minutes for that awesome crust!
NOTES:This cooking method can be applied to any cut of steak. Of course, cooking times will vary according to thickness of steak.