This is my favorite way to prepare steak—seared in a screaming hot cast-iron pan and then placed on a dressed board to rest. Slice and serve on top a bed of fresh wild arugula. I especially love New York Strip and Ribeye prepared this way.
Fresh herbs (e.g. cilantro, dill, tarragon)
1 wedge of Meyer lemon per steak
1 garlic clove per steak
Fresh horseradish, grated
Salt & pepper
1. First, let steak sit on counter wrapped in paper towels to bring up to room temp for about 30-60 minutes.
2. Put 1/4 tsp kosher salt in cast iron and heat for a few minutes on medium high.
3. Meanwhile “dress” board by chopping a bunch of herbs on it. I especially like dill and cilantro. Then add a glug of olive oil, a squeeze of lemon and a couple turns of salt and pepper. I also LOVE fresh horseradish and a small crushed garlic clove for an extra kick.
4. Next, turn on vent and fan cuz this can get a little smokey! Pat steak one more time with paper towel. Put steak down on cast iron pushing down with your fingers on the meat so it's fully touching the pan. Flip every minute for a total of four minutes. Check temp with meat thermometer. Should be around 120-125°F for medium rare.
5. Let steak rest on the dressed board for about 5 min, slice, and serve on top of fresh arugula.