Because low carb duh.
Hi! How is your week going? I’m still vaguely recovering from the weekend and Jay leaves in two days for a trip of his own, so we’re scrambling to get a ton of laundry done while also attempting to spend time together in the 3 days this week we are both home. Dinners together are definitely part of that plan.
We’ve been eating a teensy bit more red meat recently, and this is by far our favorite way to eat steak. We eat it with some kind of roasted veggie that can cook while the steak works, and dinner is DONE in 30 minutes, maybe less.
A few notes on the process. I use a cast iron pan every single time. No grill, nothing nonstick, the crust meat gets in cast iron is just SO good. I use butter + oil for flavor and high heat, and salt not pepper. I think pepper can get too spicy/sharp with super hot cooking, but by all means pepper your steak if you’re into that. The sauce is straight shallot cooked in the beef drippings while it rests, nothing fancy, and holy flavor it’s so good. I’ve done this with onion too and the results are equally delicious.