What’s Up, Hungry People!
Today we’re diving into one of the simple joys of life: steak. And not just any steak, but a butter ghee crusted steak that’ll make you go, “Why didn’t I think of that before?” It’s all about the basics here, folks: salt, pepper, and ghee. No need to overcomplicate things with elaborate marinades or sauces.
The Magical Ingredient: Ghee
You might be familiar with ghee as that rich, clarified butter often found in Indian cuisine. But this ingredient is a rockstar in its own right, no longer confined to any single culinary tradition. Ghee has some legit health creds, packed with vitamins A and E. Bonus: If you’re someone who’s dairy-sensitive, ghee is usually a safe bet!
Why Ghee Over Butter?
Now, why would you use ghee over good old butter, you might ask? Great question, Hungry People!
Ghee has a higher smoke point compared to traditional butter. Translation: you can crank that skillet up real high, and ghee won’t break a sweat. This leads to a steak that’s got a golden, crispy crust seasoned perfectly with salt and pepper. Mmm, just the way we like it!
Here’s What You Need
- Center-cut steaks/filet mignon: The star of the dish, providing a tender and flavorful meaty base.
- Fresh cracked pepper: Adds a spicy kick and depth of flavor, crucial for that crust we’re after.
- Coarse salt: Essential for seasoning; it draws out the juices and helps form a tasty crust on the steak.
- Ghee: A clarified butter with a high smoke point; ensures a golden, crispy crust and adds a layer of richness.
- Fresh parsley (optional): Gives a pop of color and a hint of freshness; perfect for garnish.
The Art of Searing and Resting
So you’ve got your skillet blazing hot, your steak is sizzling, and your kitchen smells amazing. But we’re not done yet. After achieving that dreamy sear, you’ve gotta let your steaks chill out for a bit. Just like us, they need a little break to keep all those tasty juices where they belong, right inside the meat.
Making the Most of Your Butter Ghee Crusted Steak
- Skillet Selection: Choose a heavy-duty, preferably cast-iron, skillet for even heat distribution and the best searing results.
- Temperature Check: An instant-read thermometer can help you achieve your desired steak doneness—rare, medium, or well-done.
- Let it Rest: Don’t skip resting the steaks after searing; this helps redistribute juices and keeps your steak juicy.
- Spice It Up: Feel free to experiment with additional seasonings like garlic powder or smoked paprika, just remember that the ghee is the star here.
- Dairy-Free Option: If you’re dairy-free but want to try this recipe, you can substitute ghee with avocado oil, although the flavor profile will change a bit.
- Storing Leftovers: If you have any steak leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat them in a skillet over low heat.
And just like that, you’re equipped to make a butter ghee crusted steak that’s as simple as it is delicious. Trust me, once you try this, you’ll be reluctant to go back to those complicated marinades or sauces. This recipe focuses on bringing out the best flavors with straightforward, quality ingredients. Let’s keep our steak nights simple, satisfying, and full of flavor, Hungry People!
Butter Ghee Crusted Steak
- 2 center cut steaks / filet mignon
- 2 tablespoons fresh cracked pepper
- 2 tablespoons coarse salt
- 4 tablespoons ghee
- fresh parsley for topping (optional)
- Preheat a skillet over high heat and add the ghee.
- As the ghee melts, rub the salt and pepper onto the steaks, making sure all sides are covered.
- Add the steaks to the skillet and sear for 3-5 minutes per side, or until the steak has reached your desired level of doneness.
- Let the steaks rest for 5-10 minutes before serving. Serve hot.