Steak with a Fresh Herb Sauce

July 3, 2020

Follow this technique by Chef Skylar Bush to the perfectly cooked grass-fed NY Strip Steak from Tennessee Grass Fed Farm.

Ingredients

2(10-ounce) grass-fed NY Strip steaks (TN Grass Fed Farm)

1 tablespoonsolive oil

coarse sea salt and fresh ground pepper

2fresh rosemary or thyme springs

1 tablespoonbutter

1 clovesgarlic, chopped

1/2small onion

handful eachfresh basil, parsley and mint leaves

2 tablespoonswhite wine vinegar

2 tablespoonsextra virgin olive oil

2 clovesgarlic, chopped

lemon zest

Preparation

1. Rermove steaks from package, pat dry and refrigerate uncovered for 2 hours prior to cooking. Heat heavy oven-proof skillet until hot.

2. Sprinkle steak thoroughly with salt and pepper. Remove any extra fat from steak and melt in hot skillet over medium heat. Add olive oil to skillet. Place steak in skillet fat side down holding steak until fat is browned, about 2 minutes. Place steak down in skillet on 1 side. Cook 2 minutes or until browned.

3. Add rosemary and thyme to skillet. Add butter to skillet. Turn steak over and cook 2 minutes on other side, basting steak with browned butter. (If steak is thick, place in oven to cook to desired degree of doneness. Cooking to 125F will yield a medium rare steak.) If steak is thin, it will be done in skillet. Remove from skillet. Let steak rest 7 minutes to absorb juices.

4. To prepare herb sauce, place onion, basil, parsley, mint, in a food processor. Pulse until coarsely chopped. Add salt, vinegar (or lemon juice) and oil. Pulse again. Stir in chopped garlic. Slice steak against grain. Arrange slices on a plate and top with herb sauce.