french skillet steak
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Dinner

French Skillet Steak

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Its been a little while since we made a steak and we felt like having a bit of a special dinner in. Rob has been prepping steaks with a lot of reduction sauces and we wanted to mix it up. This time around, Rob went back to the classic butter basting technique and an multi-herb aoli for topping.

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While grilling steak can be fun, I have really grown to love the skillet. The crust that you form with this method really adds a nice texture. Even more than the texture, if really helps to lock in the juices. The butter basting adds a nice little bit of flavor at the end especially if you add some herbs or garlic to the butter.

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For a side, I whipped up an easy butter sauteed Hericot Vert. This preparation is super easy and no fuss; perfect for a side with more complicated mains. Another option would be to cook the beans in the skillet from the steak while it rests. You can avoid an extra pan plus you get all of that awesome flavor.

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The aoli or gremolata was a new take for us with steak. I had originally suggested a chimichurri and that morphed into a more French inspired topping. In many ways this is a lot like pesto, incorporating almost all of the same base ingredients. I used a mix of parsley, tarragon, and mint for the herbs plus a little lavender and fennel for the base flavors. This topping was perfect for both the steak and the green beans on the side.

Wine Pairing: Arrowood Russian River Rose

We gambled a bit on this Rose, we had never actually had it during a tasting when we visited Arrowood. The name and color had us intrigued though so we ordered a couple of bottles. I have to say the color is gorgeous, its a pale salmon pink color that just screams warm weather wine. The wine is primarily Grenache with a bit of Syrah, so South of France to the core.

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The wine is nice and light, with a flavor that is a good balance between crisp and sweet. It has a decent amount of acidity to it and the wine has a bit of a lingering finish. Rob and I got a bit of the strawberry notes from the wine that brings the sweetness. This one is a nice balance of a few of the other rose wines we have tried recently and one I highly recommend.


French Skillet Steak

A easy, flavorful steak and green beans prepared in a classically French way perfect for spring/summer.
Prep Time10 mins
Cook Time20 mins
Course: Main Course, Side Dish
Cuisine: French
Keyword: aoli, french, green beans, gremolata, hericots vert, NY Strip, skillet, Steak

Ingredients

  • 1 Lb NY Strip 1.25 inch thick
  • 4 Tbs Butter
  • 4 Garlic Cloves smashed
  • 4 Small Mint Leaves
  • 2 Small Clusters Tarragon Leaves
  • 1 Sprig Thyme
  • 1/4 Tsp Lavender
  • Salt & Pepper to taste

Aoli

  • 1/2 Cup Parsley Leaves
  • 6-8 Large Mint Leaves
  • 6 Large Tarragon Leaves
  • 1/4 Tsp Lavender
  • 1/4 Tsp Fennel Seed
  • 2 Garlic Cloves
  • 1 Lemon zested and juiced
  • 1/4 Cup Olive Oil
  • Salt & Pepper to taste

Green Beans

  • 1 Lb Hericots Vert
  • 1.5 Tbs Butter
  • Salt & Pepper to taste

Instructions

  • Combine the aoli ingredients in a food processor. Blend until everything is well chopped but not overly smooth.
  • Preheat the oven to 400F.
  • Melt the 1.5 Tbs of butter in a cast iron skillet over medium-high heat.
  • Pat the steak dry and salt/pepper both sides.
  • Sear the steak for 4-5 minutes per side.
  • Add the garlic and herbs with an additional 1/2 tbs of butter.
  • Stick in the oven for 5 minutes for a medium.
  • Remove from the oven, put the skillet back over medium heat, add the remaining butter, and baste both sides of the steak for 1 minute.
  • Let the steak rest out of the pan for 5-10 minutes.
  • In the same or a different skillet, melt butter (if necessary), saute the green beans with salt and butter for 7-8 minutes.
  • Slice the steak on a slight angle and top with the aoli.
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