- Cast Iron pan
- Choice grass-fed beef steak (in this case we use a porterhouse, but really you could use any piece. The thicker the better, over an inch is recommended)
- Cooking oil
- Spring of thyme or oregano
- Clove of garlic
- Season the meat with lots of salt and let it sit out while you prepare the other components.
- Then dry the meat off and salt again while your cast iron pan is heating up.
- Add oil to the cast iron and sear that steak hard.
- Once it has got some serious color, flip it over, let it sear on the other side for about a minute.
- Then add the butter, garlic and oregano.
- Base the steak in the butter - depending on how thick your steak is, this could be a 30 second thing or an 8 minute process. For an inch thick piece of meat after the sear I would give it about a minute of basting.
- Let the meat rest for a good 10 minutes.
- Then heat the pan up and throw the steak back on for 10 seconds just to heat up the exterior again.
- Serve directly on the potatoes so the juices drip through. And, of course, top with the chimichurri salsa.