The Most Amazing Steak Recipe by Chef Brad Miller
This Amazing Steak recipe was written by celebrity chef and THOR Kitchen brand ambassador Brad Miller. Chef Miller will be firing things up in the kitchen, using his own suite of THOR Kitchen appliances to create exclusive recipes!
Growing up in the midwest with a butcher father, I can confidently say I know A LOT about beef. At a young age, I was exposed to whole cuts of beef hanging in the walk-in fridge at the butcher shop. I also spent countless hours watching my dad cut meat and then bring it home and cook it up. This exposure is what eventually sparked my love for cooking and led me to culinary school. Through countless hours working in high-end restaurants, I honed my skills in the art of meat cookery. I’ve cooked steak every which way you can imagine – and I’ve been a party to the searing vs. grilling debate many times. My answer is always the same – it depends on what you’re going for. Sometimes I grill because I want that char-grilled flavor grilling provides, other times I want that super browned all-around flavor that a hard sear gets you. So, my answer is always… BOTH! For this recipe, I love a good hard sear in a cast iron pan. Not only do you get a good browning all the way around the meat, but there’s the added bonus of being able to butter-baste your steak with garlic rosemary-infused brown butter. Next time you can’t decide which way you want to cook your steak, give this a try. You will be blown away!
|Amazing Steak Ingredients|
|1 16 oz bone-in ribeye (tied in butchers twine)||Fresh chives|
|2 big pinches kosher salt||1/2 a lemon|
|2 pinches black pepper||cooked rosemary, garlic & brown butter|
|4 tbsp grapeseed oil||sea salt or flake salt|
|4 sprigs rosemary|
|2 cloves garlic (lightly smashed)|
|3 tbsp unsalted butter|
|Heavy cast iron pan or heavy skillet||tongs|
|spoon for basting||cutting board to cut|
|chef’s knife||cutting board to plate|
For The Steak: The key to having a great steak experience is picking out your steak. You want to find a steak with great marbling – this marbling will ensure a very flavorful steak in every bite. Once you have your steak picked out and ready to go it’s time to season. Season it generously with kosher salt and black pepper.
Once seasoned properly, heat your pan and grapeseed oil to very hot. You want the pan and oil hot because your steak is going to cool it down once placed inside. This also ensures a nice sear on the outside of the steak
When you have achieved a nice deep brown sear on both sides it’s time to throw in the butter, garlic and rosemary. Let the rosemary and garlic flavor the butter for about 20 seconds.
Once the butter becomes foamy, take a spoon and baste your steak on both sides with the butter.
After basting your steak to your desired temperature, it needs to rest. The reason we let it rest is to have the meat relax and reabsorb its juices.
You can leave it on the bone if you prefer. I like it cut off the bone so you can get nice even slices for presentation
Because we properly rested our steak, you can cut into the meat without the juices going everywhere on the cutting board. We want those juices in our mouths, not on the board. When cutting make sure to cut nice thick slices. We do this for mouthfeel and to keep those pieces warm, the thinner you slice the quicker the pieces cool.
After you cut the slices, we want to garnish the steak with a couple drizzles of lemon juice. Then a pinch of sea salt, the rosemary and garlic from our basting and our brown butter.
This is a simple yet mouthwatering way to enjoy that big beefy flavor without all the fuss. I personally would eat this with no sides or anything else. Just a nice big glass of Napa Cab! Enjoy!
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