Ingredients
- 3 Lb Steak. 1 Sprig of Rosemary, I stick of butter, Salt, Pepper, Garlic Powder
Recipe Description
In order for a perfect temp steak, I like it Mid Rare, you need to take the steak out of the refridgerator at least 1 hour per pound, so this 3 lb steak took 3 hours to become room temp.
Add a genours amount of salt pepper and garlic powder due to it being such a thick peace of meat. (1 1/2 Ts of each)
Set oven for 350.
Heat grill nice and hot, almost smoking hot. You want nice grill marks, no longer than 5 mins on each side and along edges.
From grill to skillet... 1 stick of real butter and fresh thyme or rosemary for flavor. do not over heat butter due to it will start smoking and burning. Heat skillet till butter is bubbly and add steak. Spoon butter over steak (basting) and add rosemary sprig in butter. Keep basting for 3 mins and flip the steak.
Line your sheet pan with aluminume foil and cut a yellow onion for a base for your steak. It helps with flavor and keeps from cooking unevenly.
Cook in oven til it reads 135 degrees (mid rare usually reads 140 but carry over cooking time will read 140 after you let it sit for 5 mins before you cut into it, otherwise it bleeds out and you have a dry peace of unpleasent meat) Time in oven for the 3 LB steak was 18 mins.
Enjoy with a salad and fresh grill veggies (your grill should still be hot enough) and a glass of Merlot.
Thanks,
On the Go Bistro Catering and Food Truck, El Paso Tx
Step 1
