olive oil
1 tablespoon Vegetable oil (pan searing only)
4 garlic cloves, peeled, left whole (pan searing only)
Spice Rub:
2 teaspoons kosher salt NOT table salt
2 tsp. EACH garlic powder, paprika, brown sugar
1 tsp. EACH onion powder, coriander, cumin, oregano
1/2 tsp. EACH pepper, ancho chili powder
Herb Butter:
1 stick butter (8 tablespoons) room temperature
1 1/2 teaspoons lemon zest
1 teaspoon fresh lemon juice
2 teaspoons Dijon mustard
1 1/2 tablespoons finely minced fresh parsley (may also use combo of fresh thyme oregano, chives)
Place steaks on a baking sheet or in a 9x13 pan and pat dry with paper towels. Drizzle steaks with olive oil and rub olive oil over all sides of the steaks. Whisk together all of the Spice Rub ingredients in medium bowl. Rub all sides of each steak generously with the rub (use all the rub). Let sit 60 minutes at room temperature before cooking or BEST to cover steaks with plastic wrap and refrigerate 24-48 hours. This will help the steak taste aged. Herb Butter: Meanwhile, make Herb Butter by mashing all of the Herb Butter ingredients together in a medium bowl until blended. Add to a piece or parchment paper or plastic wrap and form into a log as your roll up the paper/wrap. Twist the end of the paper/wrap and place in the refrigerator until firm (about 1 hour) or ready to use. TO GRILL: Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature. Clean, grease and heat grill to medium high heat. Add steaks and grill to desired doneness, using tongs to turn the steaks once (never a fork). You want the temperature to register 5°F lower than the desired doneness (steaks will continue to cook after removing from the grill). Medium rare: approximately 4-5 minutes per side, internal temp of 135/140°F. -Medium: approximately 5-7 minutes per side, internal temp of 140-145°F. -Medium Well: approximately 8-10 minutes per side, internal temp of 150/160°. Transfer steaks to a cutting board or platter. Add a generous slice of Herb butter to each steak and loosely tent with foil. Let rest at least 10 minutes before slicing against the grain. Serve with additional butter if desired.
TO PAN SEAR: Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature. Heat CAST IRON SKILLET over high heat. Add 1 tablespoon vegetable oil. When it starts to smoke, reduce heat to medium-high and add steaks (working in 2 batches). Cook for 4 minutes without moving (SET TIMER). Add 2 tablespoons Herb Butter and 2 garlic cloves (you will use 2 cloves per batch). Flip steaks with tongs (NOT a fork), and continue to cook for 4 more minutes. MEANWHILE… Right after you flip the steaks, spoon melted butter over the steaks. Continue to baste steaks for the remaining cooking time, tilting the pan as needed to spoon the butter. Check the internal temperature of the steaks after they have cooked a total of 8 minutes (they should be medium rare at this point). You want the temperature to register 5°F lower than the desired doneness (steaks will continue to cook after removing from skillet): For Medium Rare: 135°-140°, Medium: 140°-145°, Medium Well: 150°-160°. If you wish to continue to cook your steaks, reduce heat to medium and continue to cook steaks to desired temperature, about 3-7 more minutes, flipping one more time and continuing to baste. Transfer steaks to cutting board, and baste one more time. Add a slice of Herb butter to each steak and loosely tent with foil. Let rest at least 10 minutes before slicing against the grain.