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Pan-Roasted Steak with Gorgonzola-Shallot Butter
Pan-Roasted Steak with Gorgonzola-Shallot Butter
A combination of pan searing and pan roasting allows you to cook a steak with a beautifully browned crust and a pink, juicy interior. For a more formal restaurant-style presentation (or for storage), place the butter on a sheet of plastic wrap and roll into a cylinder, twisting the ends. Refrigerate or freeze for at least 30 minutes, then slice into rounds.
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Yield: Serves 4
Ingredients
Gorgonzola-Shallot Butter
1 stick (8 tablespoons) unsalted butter, softened2 ounces (about ⅓ cup) crumbled Gorgonzola cheese
2 tablespoons minced shallot
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley Kosher salt
Freshly ground black pepper
Steak
4 boneless rib-eye or strip steaks, 1¼ inches thick (8 to 10 ounces each)Kosher salt
Freshly ground black pepper
1 teaspoon peanut oil or canola oil
Chopped fresh herbs, for serving
Preparation Method
Make the butter:
- Place the butter in a bowl and beat with a fork until it starts to become light and airy.
- Add the cheese, shallot, garlic, and parsley. Season with salt and pepper to taste and mix to combine.
- Cover the bowl and refrigerate for at least 30 minutes.
Make the steak:
- Pat the steaks dry with paper towels and liberally season both sides with salt and pepper.
- Preheat the oven to 400°F.
- Heat the oil in a heavy-bottomed oven-safe skillet or sauté pan over medium heat until it shimmers and just barely begins to smoke.
- Add the steaks, working in batches if necessary.
- Sear the steaks without moving them until a golden-brown crust forms, 1 to 1½ 2 minutes.
- Flip the steaks and sear on the other side for 1 minute, then transfer the pan to the oven.
- After 5 minutes, insert an instant-read thermometer into the steaks to check for doneness.
- Continue cooking until the desired doneness: 120°F for rare, between 120°F and 125°F for medium-rare, and 130°F to 135°F for medium.
- Use a potholder to hold the pan handle. Remove the steaks from the oven and transfer to a large platter or cutting board with a juice groove.
- Top each steak with some Gorgonzola butter and let rest for 5 minutes.
- Sprinkle with herbs and serve.