Last year my boyfriend and I celebrated our first Valentine’s Day together with one of the most amazing dinners ever! I decided to pay tribute to that meal by recreating it for the blog. This Cast Iron Steak with Herb Butter is melt in your mouth delicious! I used to think filet mignon was the only tender steak. Boy was I wrong. I love cooking all types of steak now, and I am never disappointed. It all comes down to the seasoning, and how you cook it. My absolute favorite way to cook steak is in my cast iron skillet. I like being able to control the heat, get a good sear and cover it with delicious, melty butter! On that note, this butter. If I ate bread, I would coat it in this butter and eat it by the loaf. Fresh thyme mixes with garlic and coconut aminos for a savory mixture that takes this cast iron steak to the next level!
To pair with the steak, I made mini-hasselback potatoes and topped them with the extra herb butter. I’m thinking about sharing that recipe even though it is barely a recipe. I liked how the mini-hasselback potatoes took me right back to our Valentine’s dinner just like the restaurant served. Hasselback potatoes are just a fancy way to spruce up regular baked potatoes, and I love it! To make sure the meal had a little more green and roasted up some asparagus with olive oil and just a drizzle of balsamic vinegar. My plan was to make the cast iron steak the star, and I think this meal all perfectly complements each part, while still letting the steak shine! So this year, make a special Valentine’s Day dinner at home and show your special someone how much you love them!
- 8 Tbls butter or ghee, softened
- 1 Tbls fresh thyme, minced
- 2 garlic cloves, minced
- 1/2 Tbls coconut aminos
- 2- 3/4lb New York Strip Steaks
- 1 tsp sea salt, divided
- 1 tsp black pepper, divided
- Combine all ingredients into a bowl.
- Scoop into a log shape onto a square of parchment paper or cling wrap.
- Carefully roll the butter up into a log then place in the refrigerator until hard.
- Remove steaks from fridge 30 minutes before cooking and coat each side of the steaks with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper.
- Remove herb butter from fridge and cut into 8 even slices, about 1 tablespoon each.
- Melt 2 slices of herb butter in a large cast-iron skillet oven medium-high heat.
- Once butter is sizzling, add one steak to the pan.
- Cook for 2 1/2 minutes then flip and add another tablespoon of herb butter.
- Spoon melted butter onto the steak while the other side cooks.
- After another 2 1/2 minutes, flip and continue to spoon butter onto the steak for 30 seconds.
- Remove from pan.
- Add 1 tablespoon of herb butter to the pan and add second steak.
- Cook in the same method as above.
- Let both steaks rest for at least 5-7 minutes before cutting into the steak.
- Serve with a dollop of herb butter!