Honoring Big Sky Country with a Big Pan-Seared Steak

Montana – Big Sky Country. It will take your breath away. Glacier National Park and the northern tip of Yellowstone are part of Montana. Montana is the 41st state to enter the union on November 8, 1889. Montana is rich in western history. The Battle of Little Big Horn took place in what was then the Montana Territory in the summer of 1876. The Roosevelt Arch, the northern gateway to Yellowstone, is in Gardiner, Montana. Under the right conditions, the Northern Lights can be seen in Montana. A great place to visit, to explore, to embrace.

Today is National Montana Day, a day to honor this beautiful state. If you cannot visit Montana, then do the next best thing and invite Montana to your dinner table in the form of a 32-ounce Rib Eye Steak. Keep things simple. Just a steak and a baked potato. Yeah, that’s good eating!

Cowboy Butter-Basted Pan-Seared Steaks
1 large (28 to 32 oz) bone-in Rib Eye steak
Kosher salt to taste
Freshly ground Black Pepper to taste
1 large Shallot
1/4 cup Vegetable or Canola Oil
3 tablespoons unsalted Butter
3 sprigs Thyme
3 sprigs Rosemary

Carefully pat steak dry with paper towels. Season liberally on all sides, including edges, with salt and pepper. Let steak rest at room temperature for 45 minutes for the salt to do its thing.

While the steak rests, finely dice the shallot and set aside until ready to use.

In a 12-inch heavy-bottomed cast iron skillet, heat oil over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.

Add butter, herbs, and shallot to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots.

Continue flipping and basting until an instant-read thermometer inserted into thickest part of tenderloin side registers 120 to 125 degrees for medium-rare or 130 degrees for medium, 8 to 10 minutes total.

Note: Do not cook to well-done or the steaks will be like shoe leather.

Immediately transfer steak to a large heatproof plate and pour pan juices on top. Let rest 5 to 10 minutes. Carve and serve.