the best & easiest way to cook a good steak

Hi Reader, It's a toss up which holiday is the #1 day for grilling steak, but with the 4th of July coming in a few days, I'm going to vote for the 4th! Cooking the perfect steak can be a challenge but I am here to help! Now, I don't consider myself a "master" of steaks by any means, but I once saw someone on Food Network put butter on their steaks, and if Bobby Flay can use a cast iron skillet, then we can too! So here's my method. My husband raves about it EVERY time, and I hope you love it just as much! Technically it's not grilling but when you can get FREE steak in every box from Butcher Box, you need a solid method that works ANY time of the year.  (Yes, you read that right, FREE STEAK for a year for new Butcher Box customers! Click this link to read details.) Start with your steaks at room temperature. (Pull them out 2 hours before cooking.) Sprinkle one side with ½ teaspoon each of salt, pepper, garlic seasoning and rub it in. Montreal steak seasoning is good, if you have it. Flip the steaks over and repeat the seasoning process. When you're ready to cook, preheat a large 12" cast iron skillet to medium heat. You want it hot enough where a splash of water will sizzle. Add 1 Tbsp of butter. It'll melt quickly, and when it has, tilt the pan to coat the bottom with butter. Add the steaks with an inch or so between them (just so they're not touching). Put ½ Tbsp (ish) butter on top of each steak and let them cook UNDISTURBED for 3-4 minutes. This creates a good sear. Look at the side of the steak and you'll see it cooking from the bottom up. When you see the bottom quarter or so of the steak cooked and brown, flip the steak over with a pair of tongs. (Don't poke with a fork!). Make sure the bottom of the pan is coated with butter before placing the steak back down. Tilt the pan if you need to. Add another ½ Tbsp (ish) of butter to the top of the steak and let it cook undisturbed until it's cooked to your desired temperature. This part takes practice, so use a meat thermometer if you need to! (130-135F for medium rare, 135-145F for medium). If you use a meat thermometer. Don't make tons of holes everywhere. Alternate ends of the steak so you don't lose the juices. Remove the steak from the pan and place on a plate and let it sit undisturbed for at least 5 minutes. For real - don't touch it! Cut using a sharp, non-serrated knife and enjoy with tomato jam, if you have it! ALL my best ♥, PS - Whether we're grilling for a holiday or enjoying a Friday night in, Butcher Box steak is our favorite go-to. I'm a BIG fan of Butcher Box meat. You can read my review here.  Click here to claim your FREE STEAK! Not interested in Butcher Box? That's ok! You can opt out of Butcher Box emails by clicking here. And don't worry, I'll still send you the weekly newsletter unless you unsubscribe from everything below.

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