The Heart of New England
Pan Seared, Oven Roasted Steak
with Flavored Butter
By Charlie Burke
Printer-Friendly Version

We are now in the outdoor grilling season, and I certainly enjoy cooking over
hardwood charcoal, but in rainy weather or when we are having guests for
dinner I prefer to cook inside. Some of my previous recipes use this restaurant
technique of searing on the stove top, then finishing the dish in the oven. The
same advantages of this approach which appeal to busy chefs are also
important to home cooks – ease and predictability of results.

This is also an example of the importance of the quality of the ingredients and
of cooking them properly. The addition of flavored butter raises simple steak to
a higher level, suitable for a formal dinner. That it is simple to prepare makes it
ideal for busy cooks.

I use
rib eye or delmonico steaks which have sufficient fat to produce a moist,
tender result. Filet mignon or other very lean cuts do not do as well in this
preparation, and, ideally, the steaks should be a minimum of one and a half
inches in thickness. Traditional flavored butter includes shallots or garlic, plus
the chef’s choice of herbs, usually parsley or thyme.

For two servings:

1 16 ounce or 2  8 ounce rib eye steaks at room temperature
3 tablespoons butter or butter substitute (I find Earth Balance works as well as
3 teaspoons finely chopped shallot or garlic
2 teaspoons finely chopped parsley
Sea or kosher salt and ground black pepper
Cannola or grape seed oil

Preheat oven to 475 degrees. Mix the finely chopped parsley with the shallot or
garlic. Sprinkle lightly with salt and press with the flat side of a chef’s knife to
mash slightly; mix with softened butter or butter substitute. Melt the butter
mixture over low heat in a small sauté pan.

Season both sides of the steak with salt and pepper and place a heavy sauté pan
or iron skillet over high heat, filming the bottom with oil when hot. Sear the
steak until browned on one side (4 – 6 minutes). Turn the steak and brush the
top generously with the flavored butter. Place into the heated oven and cook
until done to your preference (check after 4 – 5 minutes by cutting into the
center of one of the steaks). Remember that the meat will continue to cook from
residual heat, so remove it from the oven when slightly less done than you
wish. Pour remaining butter and any pan juices over the meat and let it stand
for several minutes before serving. Serve as individual steaks or slice just
before serving on warmed plates.

Master this technique, and you will be serving steaks like those in Paris Bistros.
Really good steak needs only potatoes, roasted or fried and your choice of
vegetables along with salad and a dry red wine for a classic meal which belongs
in any serious cook’s repertoire.

About the author Charlie Burke, an organic farmer and avid cook, is the vice president
of the
New Hampshire Farmer's Market Association, president of the NH Farm to
Restaurant Connection and helps run the Sanbornton (NH) Farmers' Market.  Along
with his wife, Joanne, Charlie grows certified organic herbs, greens and berries at Weather
Hill Farm in Sanbornton, NH.
Pan Seared, Oven-Roasted Steak with Flavored Butter
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