🥔 Classic pairing: Buttermilk mashed potatoes + roasted carrots

🥗 Bright balance: Simple arugula salad with lemon vinaigrette

🌿 Garden fresh: Sliced heirloom tomatoes with basil and sea salt

🍞 Sunday comfort: Warm buttermilk biscuits with honey butter

Storage & Make-Ahead Tips

Fridge (cooked): Up to 3 days. Reheat gently in skillet with 1 tsp broth.

Freezer (raw): Seasoned steaks freeze well up to 2 months—thaw overnight in fridge.

Make ahead: Salt steak 24 hours ahead; store uncovered on rack in fridge (dries surface for better sear).

Leftover magic: Thinly slice for Philly cheesesteak sandwiches or steak hash with fried eggs.

Frequently Asked Questions

Q: Can I use a gas grill?

A: Yes! Sear over high heat 2 mins per side, then move to indirect heat. Baste with butter off-heat.

Q: Why is my crust soggy?

A: Likely crowded pan or wet steak. Next time: pat steak dry + cook one steak per pan.

Q: Can I make it dairy-free?

A: Yes! Use ghee or avocado oil for basting (skip butter).

Q: What if I don’t have a cast-iron skillet?

A: Stainless steel works—heat until water droplets dance before adding steak.

Q: Is it keto-friendly?

A: Absolutely! Naturally zero-carb. Pair with roasted Brussels sprouts or cauliflower mash.

Allergy Information

Contains: None inherently (check butter labels)

Dairy-free option: Yes—with ghee or oil

Nut-free: Yes (naturally)

⚠️ Always verify ingredient labels.

Nutrition Facts (Per Steak — 1 serving)

| Calories | 620 |

| Protein | 48g |

| Fat | 46g |

| Saturated Fat | 20g |

| Carbs | 2g |

| Sodium | 920mg |

Values are estimates. Varies by steak thickness and butter amount.

Final Thought

This steak doesn’t arrive with fanfare.

It sizzles quietly in the cast-iron pan—butter bubbling, garlic scent rising—until the kitchen smells like promise and prayer.