2 12-16 oz Steaks, at least 1 ¼ inches thick (Ribeye, NY Strip, etc.
1 bunch Fresh Rosemary, about .5 oz
1 bunch Fresh Thyme, about .5 oz
1 bulb of Garlic, minced
2 cup (2 sticks) Butter
1 Tbsp Neutral Oil
Salt and Pepper for seasoning
Dry Brine Instructions:
Make sure your steaks are thawed properly. Pat them dry with a paper towel and season with salt, using about 1% of each steak’s weight. (Ex: 20 Ounce Steak, about .2 ounces of salt or 5.7 grams) Season evenly and let it dry brine inside a refrigerator for at least 1 hour, overnight is better.
Instructions:
Preheat the Magnifique Claypot Cooker to Sear/Sauté High.
About midway to preheating, add your oil to coat the Claypot evenly, then cover to increase the temperature while preheating.
Season your steak with pepper to taste. Personally, I like just a pinch on both sides.
When the oil is shimmering and just starting to smoke, it’s ready to sear.! Lay down your steaks and let one side sear for about 5-7 minutes to develop a nice crust.
Flip and repeat, but this time while getting the crust, be weary of the doneness on the steak that you prefer. Use a thermometer!
Once the steaks have been seared and cooked to desired doneness, remove them and let them rest on a cooling rack, change the cooking mode to Sear/Sauté Low, and add your butter.
Once melted, add the garlic, thyme, and rosemary, and mix together.
Cover the Claypot until the garlic has softened.
Once ready, add your steaks and start basting them with the butter mix, making sure to brush the greens and spoon the butter on top of each steak, about a minute.
Let the excess butter drain off the steak when removing them, and allow them to rest for about 10 minutes on a cooling rack.
Turn off the Claypot Oven and put the garlic rosemary thyme butter in a separate bowl to use as a sauce during service.
Cut your steak into strips against the grain and enjoy with some extra butter sauce if desired!
Do you have a family recipe that works fantastically in the Claypot Oven? Would you like a chance to see your recipe featured on www.cookmagnifique.com? Please send your recipe to Hi@cookmagnifique.com for consideration. Happy cooking!
