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Pan Cooked Steak with Fresh Herb Sauce

Serving as the Executive Chef for Edible Nashville, there’s no one better to showcase a perfectly cooked pan steak than Chef Skylar Bush. Using grass fed beef and complemented with a fresh herb sauce, this recipe is not only guaranteed to bring great taste, but also provide nutritional benefits.

Whether you’re wanting a delicious meal by yourself or one to impress your friends and family, you can’t go wrong with a perfect pan cooked steak and a fresh herb sauce. The secret to the deliciousness comes from using the best tasting grass fed steaks in the state of Tennessee — right here from Tennessee Grass Fed. Combining our delicious New York strip steaks with fresh produce from your local market brings you a great tasting, locally sourced meal.


Ingredients

MEAT, SEASONING, AND MORE

  • 2 (10 oz.) Tennessee Grass Fed New York strip steaks
  • 1 tbsp. olive oil
  • Coarse sea salt
  • Fresh ground pepper
  • 1 tbsp. butter
  • 1 garlic clove, chopped
  • 2 fresh rosemary or thyme springs

FRESH HERB SAUCE

  • 1/2 small onion
  • Handful of each — fresh basil, parsley and mint leaves
  • 2 tbsp. white wine vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 garlic cloves, chopped
  • Lemon zest

Preparation

1. Remove steaks from package, pat dry, and refrigerate uncovered for 2 hours prior to cooking. Heat heavy oven-proof skillet until hot. 

2. Sprinkle steak thoroughly with salt and pepper. Remove any extra fat from steak and melt in hot skillet over medium heat. Add olive oil to skillet. Place steak in skillet fat side down holding steak until fat is browned, about 2 minutes. Place steak down in skillet on 1 side. Cook 2 minutes or until browned. 

3. Add rosemary and thyme to skillet. Add butter to skillet. Turn steak over and cook 2 minutes on other side, basting steak with browned butter. (If steak is thick, place in oven to cook to desired degree of doneness. Cooking to 125°F will yield a medium rare steak). If steak is thin, it will be done in skillet. Remove from skillet. Let steak rest 7 minutes to absorb juices.

4. To prepare herb sauce, place onion, basil, parsley, mint, in a food processor. Pulse until coarsely chopped. Add salt, vinegar (or lemon juice), and oil. Pulse again. Stir in chopped garlic. Slice steak against grain. Arrange slices on a plate and top with herb sauce. 

This recipe comes from our friends at Edible Nashville. For more recipes and videos go to ediblenashville.com.

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