January 19, 2014 by Lauren Grider
Yesterday was our first day seeing patients in the new office, and it was a little crazy because there is still construction going on and I haven’t yet learned where everything is located. I had almond butter and a banana for breakfast because I didn’t have any leftovers from the night before and I woke up late. For lunch, I went to a local Thai restaurant, where I have gotten to know the owner, and had one of my favorites, khao soi, made-to-order without noodles. As I mentioned earlier, I was completely out of protein at home, so I went to Kroger, where filets were on sale for $9.99/lb. That’s a pretty spectacular deal! I grabbed 2 filets and some collard greens, and ran home to make dinner.
Yet again, I failed to take step-by-step pictures because I was just so hungry, but, really, this is pretty self-explanatory.
Allow the steaks to rest at room temperature prior to cooking. For indoor cooking, heat an iron skillet over medium-high heat. For outdoor cooking, fire up that charcoal grill! Season both sides of the filets with house seasoning to taste (season liberally).
Soften butter slightly in the microwave (~20 secs), and stir until spreadable. Add desired spices and mix. I used 2 pinches of house seasoning, 3 “shakes” of red pepper flakes, 1/2 tsp rosemary and 1/2 tsp oregano. Stir. Now you have delicious herbed butter for your steak!
First, sear the steaks on both sides over high heat for 1 minute on each side. Then, reduce heat (or change to indirect heat on the grill) and cook to desired doneness. Before removing from the grill, place 1 tbsp of the herbed butter on top of each steak. Remove filets from heat, cover with foil and allow to rest for 10-15 minutes before serving.
The sides: I took 2 handfuls of washed collard greens and added them with a pat of butter to the cast iron skillet that I used to make the steaks, seasoned with 2 pinches of House Seasoning, covered and cooked on low until tender. I also made sweet potato oven fries. It was fantastic!