Oven Steak with Basil Butter

I have to say that originally, I hadn't purchased a large quantity of basil for this purpose.  Also, I can't credit the idea to myself, as it really was my mother who came up with the genius idea!  And you know what?!  It WAS genius!  I am now addicted...  I'm not sure I'll be able to see plain butter (in MOST savory contexts) in the same light again.  (Baking?  That's another ballpark!).

So, with some family, this feast commenced!  Documenting this epic event?  Well... my camera?  MIA.  The NICE camera?  Currently with Nicholas in... a foreign country...  All that to say, MUCH thanks to Bri for letting me use her iPhone for this meal and the chocolate cake (next post?).  :)  THANKS, Bri!!!

This steak recipe, or one VERY similar to it, came about in Aspen two summers back with my brother-in-law Stephen and our AWESOME friend, Doug.  Let's just say there wasn't ONE bite left that night and we were all SO stuffed that we couldn't move for a couple hours.

It was about TIME to bring back this recipe!

Oven Steak

1 large steak (about 1.25-2 lbs - also, use a NICE, FATTY cut!  It'll make it SO much more tender)
salt
pepper
Worchestershire Sauce (A MUST!)

Pre-heat your oven to 325.

Heat a "lined" cast iron skillet on medium-high heat.  By lined, I mean it's "grated" and can make sear marks - ours is great for this AND for making paninis!!  (Hmmm... that gives me an idea for this week!).  :)

Salt and pepper, generously, both sides of your steak.  One your skillet has heated, place your steak into the skillet and allow to sear.  Toss in about 1-2 tbsp Worcestershire Sauce.  The cast iron will really SIZZLE at this moment and beautifully add a nice brown to the steak.  After 45-60 seconds, check the steak for nice grill marks.  If you have a nice browning and coloring, flip the steak over and repeat.

Once both sides of the steak are nicely seared, grab the skillet with a pot-holder and place in the oven.  Allow to cook for 15-20 minutes.  If you're really conscious and don't like a rare steak, use a meat thermometer to check the internal temperature.  If you like a rare steak, I would suggest about 12 minutes.  20 minutes gets a nicely done steak with no apparent pink, but isn't charred!  :)

Allow the steak to sit for about 5-10 minutes before cutting into.  If you're really specific about things, cut against the grain.  :)

Top with Basil Butter and drizzle the excess drippings/sauce from the cast iron!!!

Basil Butter

1 cup butter (2 sticks - best if still somewhat chill and not room temp)
5-6 oz fresh basil (EVEN more, if you'd like - no stems - leaves only)
3-5 cloves fresh garlic
salt

In a food processor, or blender, combine butter and garlic (add cloves depending on how strong of a garlic essence you enjoy) and beat/blend until the garlic is chopped and no large chunks remain.  Add basil, seasoning with some salt.  Blend again until the basil is fully incorporated and smooth.  Test to see if more salt is needed and add as necessary.

We enjoyed this on a nice loaf of ciabatta bread as well!  NOT a bad choice, if I say so myself...  :)