Game Day Grub: Martie's Best Ever "Steakhouse" Steaks with Herb Butter

Instant Replay! I had several requests this week for a good steak recipe and also for a game day recipe for a house full of men. This one can fill the bill---so here's a repeat performance of my Best Ever Steakhouse Steaks with Herb Butter. No grilling and no fire necessary! A good cast iron skillet is very important but any skillet you can put in the oven will work. Have a great weekend!

Martie's Steakhouse Steak

Steak of your choice

Kosher Salt

Fresh cracked pepper

Butter- 2 tablespoons for the skillet and 1/4 cup for the herb butter

Olive oil- about two tablespoons

Fresh finely chopped herbs of your choice--- basil or rosemary both work well-- chives are stronger but also nice. About a tablespoon is all you need but that's up to you if you want more--- add more.

For the herb butter, place 1/4 cup butter at room temp in a small bowl and use a fork to sort of mash and whip it until soft. Add your finely chopped herbs and mix well. Line a small ramekin or bowl with plastic wrap and spoon the butter mixture into it. Wrap the plastic over the butter and chill well. You can unmold this when you are ready to use it.

Get the cut of meat you like. I got a nice thick porterhouse--- but any steak cut will do for this recipe. Also, preheat the oven to 450 degrees. You will have to vary your cooking time based on the degree of doneness you want for your steak.

Let a large cast iron skillet begin to heat over low flame. Add a tablespoon of butter and a tablespoon of good olive oil to the pan and let them melt together. You may need more depending on the size of your pan.

Season both sides of the steak really well with salt and pepper.

When the butter is melted-- it burns easily so watch out---and the pan is hot, put in your steak and sear it well on both sides. Do not pick up the steak or move it around. Let it caramelize on one side before turning it--- about 3 minutes per side depending on the heat and the size of your steak. After you've seared the steak on both sides, carefully move it to your oven. I like my steak medium so I cook it in the oven for about 6 or 7 minutes or until the meat thermometer reaches about 140-145 degrees. Rare is about 120-125 degrees and medium rare about 130-135 degrees. 

After the steak has been in the oven for about 3-4 minutes, open the door and put a large slice of the herb butter on top of the steak-- it will melt down over the steak and add a wonderful flavor during the last minutes of cooking. Serve the remaining herb butter on the side or with the potatoes. Soooo good-- this is my favorite way to cook a steak. And no grilling required.