Steak meltique

Name: Steak meltique
Yield: 2 people
Cuisine: American
Ingredients: 1 steak meltique; 1/2 stick of unsalted butter; 2 sprigs of rosemary; 1 tbsp of olive oil; 1/2 garlic clove; a little bit of salt & pepper

Alpha Wibawanto @cook_111808622

We got the idea to make steak for the school project, she decided to make steak for the main dish because it is very delicious and also juicy, and also for a good grade. It was very delicious.

Alpha Wibawanto @cook_111808622

We got the idea to make steak for the school project, she decided to make steak for the main dish because it is very delicious and also juicy, and also for a good grade. It was very delicious.

Saved

Ingredients

5 menit

2 people

1steak meltique
1/2 stickof unsalted butter
2sprigs of rosemary
1 tbspof olive oil
1/2garlic clove
a little bit of salt & pepper

Saved

Steps

5 menit

1

1. Prepare the Steak: Remove the sirloin steak from the fridge about 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels and season generously with salt and pepper on both sides
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2. Preheat the Cast Iron Skillet: Heat your cast iron skillet over medium-high heat for about 5 minutes, allowing it to get very hot.
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3. Sear the Steak: Add olive oil to the skillet. Once the oil shimmers, carefully place the steak in the pan. Sear for about 3-4 minutes on the first side until a nice brown crust forms.
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4. Add Butter and Aromatics: Flip the steak and add the butter, smashed garlic, and rosemary or thyme. As the butter melts, tilt the pan and spoon the butter over the steak for added flavor.
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5. Cook to Desired Doneness: For medium-rare, continue cooking for 3-4 more minutes (internal temperature of 130°F/54°C). Adjust the cooking time for your preferred doneness (rare: 120°F/49°C, medium: 140°F/60°C, medium-well: 150°F/66°C).
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6. Rest the Steak: Remove the steak from the skillet and let it rest for 5-10 minutes before slicing to ensure the juices redistribute
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7. Serve: Slice against the grain and enjoy!