Aldo is generally pretty helpful when I am cooking, but he really takes charge when it is time to cook steak. I bet it's some evolutionary instinct in men that gets them excited about cooking meat. I can't wait until we have a house with a backyard so we can get a grill - I'll never have to cook again!
We have several herb plants that we received from our CSA - yes, potted herbs are part of our shares most weeks! I love growing herbs because it is so much cheaper than buying herbs for every recipe, especially since you usually only need a tiny bit, and fresh herbs don't last very long. However, this recipe uses a total of 1/3 cup of herbs, so it does not feel wasteful to buy them. We made this steak using thyme, oregano, and rosemary from our little stoop garden. It had such a fragrant, fresh taste - we will definitely be making this steak again.
Picking a steak is always tricky for us, mostly because we don't know much about the different cuts of meat. Sometimes we treat ourselves to an expensive steak that costs more than $10 per pound, but we also found that getting a nicely marbled cut of meat that is somewhere between 1-1½ inches thick, such as the beef chuck under blade steak which we used for this recipe, also makes a fairly tender steak.
Steak With Fresh Herbs
1 - 1 ½ lb beef chuck under blade steak, or any well marbled steak just under 1½ inch thick
- 1/3 cup fresh minced herbs - we used thyme, oregano, and rosemary (tarragon can be used too)
- 1 tablespoon olive oil
- Salt & Pepper
- Seasoned cast iron pan or another heavy duty pan + olive oil
- Long heavy duty tongs
- Meat thermometer - optional but useful if you have a strong preference about how you like your steak cooked
Remove the steak from the refrigerator, pat it dry, drizzle the olive oil on both sides, and season it well with salt and pepper. Rub the herb mixture into the steak on both sides and let it sit until it comes to room temperature. The flavor from the herbs will transfer to the olive oil and infuse into the steak during this time.
To cook the steak you will either need a well seasoned cast iron pan, or another heavy-duty pan and some olive oil. Heat your pan until it is sizzling hot, and add the steak to it. After about 5 minutes, the steak should be nicely browned. Carefully flip it with tongs, and cook another 3-4 minutes, or until desired done-ness. A total cooking time of 9 minutes gave us a beautiful medium-well steak, just how we like it.
Turn off the heat and let it rest for 5 minutes before cutting.
We ate this steak with kohlrabi salad and mashed potatoes, and it was a delicious dinner. We'll be making this again as soon as my herb plants recover from me picking most of the leaves off.