You will never want a steakhouse steak again after cooking this one. Or, at least, you will always compare their steaks to your excellent home cooked masterpiece.

Years ago, my husband and I watched one of the television chefs cook a steak. The heat was high, the chef was fun, and the finished steak looked delicious. We tried it, loved it, and adopted this way of cooking steak. It is perfectly seasoned, tender and juicy. Everything we want in a steak.

Years later, we still prefer this steak to any steakhouse anywhere! The trick is the seasoning, the sear, the flipping and the butter (of course the butter.) Well, that’s four tricks, but each one adds a layer of goodness to the worthy piece of red meat.

I found filets in the dark recesses of the deep freezer. I freeze most meat I bring home and then thaw it when I’m ready to use. These steaks were not beautiful, but they were still great so they were brought out to thaw in the refrigerator.

It is best to thaw meat ahead of time and give it time to come to room temperature before cooking. This insures an even cooking and the correct internal preferred temp.

Here is how we cook the most delicious steak!

Ingredients are:

Steak (filet, ribeye, Tbone, porterhouse, or New York strip preferred for this recipe) brought to room temperature

Worcestershire Sauce

Chicago Steak Seasoning

Olive oil

1-2 tablespoon(s) butter

Thyme sprigs (optional)

Iron skillet large enough to accommodate the steak(s) without crowding

Optional steam in bag vegetable or stir fry mix (side dish)

Directions for this wonderful steak:

Sprinkle steaks on both sides with Worcestershire sauce, then rub with Chicago steak seasoning. Set aside.

Coat bottom of pan with oil and heat on medium high heat. Once water sizzles and pops when a drop is tossed in the pan add the steak. Cook for about 3 minutes to sear. Turn over. Cook 2-3 minutes to sear that side. Continue cooking and turning at 2-3 minute intervals.

For thick steaks or filets turn on their side also during the process to sear the delicious outer edge which often contains very tasty fat.

If your steak are cut thicker than 1.25 inches, you may need to lower the cooking temperature slightly as the pan continues to heat…perhaps about 10 minutes into the cooking process. I cook on propane gas which seems to burn hotter, so I really watch to make sure it is not cooking too fast.

It smells wonderful doesn’t it?

We like our steaks medium rare which is around 135 degrees. I use a pretty cheap instant read meat thermometer rather than cut into the steak to check for doneness. When the steaks are almost done, add about 2 Tablespoons of butter and fresh thyme (if you have it) to the pan. Once the butter melts, flip the steaks again to coat with the butter mixture. Delicious!

Remove the steaks from the pan to rest when they are five degrees shy of desired internal temperature. Then, pour the buttery au jus from the pan over the steak! Allow the steaks to rest for 10-15 minutes before cutting or serving. And, there you go!

But wait! This skillet is still hot and has some delicious seasoning in it. While your steaks are resting, why not grab a steam-in-bag vegetable mix from the freezer and microwave it for a few minutes then throw it in the skillet. Add a bit of salt and pepper to taste if needed and maybe a sprinkle of garlic. Sauté until done to your liking, and tadaaaaaaaa! The perfect addition to the perfect steak.

You are done. Take a bow. Low carb, yummy steak and a side. All-in-one-black-skillet!

Buon Appetito!!

Let me know what you think! If you like my blog, please share it. Thank you! I love having you in my kitchen.

Kim Orsini

Iron Maiden – Black Skillet Cooking