Tonight, I did something that some may consider sacrilegious. I used the grill p…

Tonight, I did something that some may consider sacrilegious. I used the grill pan to make our steaks. I’m sharing this with you for two reasons:
1. I am floored how delicious these steak were.
2. I’m not sure if I’ve ever shared with you how much I love borsari_foods Savory Blend spice. (Swipe for photo.) unocasahome had straightforward direction to ensure our steaks were foolproof. 👩🏻‍🍳


Steak(s) of your choice, cut to 1 inch thick
Olive oil
A few sprigs of fresh thyme
Salt and cracked black pepper
Any other seasonings you prefer

To prepare your steak, take it out of the refrigerator about 30 min before cooking, so it has time to come to room temperature. This prevents under-cooking of the center and makes it easier to develop a sear on the outside of the meat.
Season the steak with a light coating of olive oil, salt, and cracked black pepper. You can also add a dusting of garlic powder, onion powder, or your favorite seasonings if you like. (Remember, you’re adding some thyme flavor at the end.)
Preheat your griddle pan to 300°F. Place the steaks, two at a time, on the non-oiled surface of the pan, and cook for 3 min per side. Be sure not to crowd them. Using kitchen tongs, gently turn the steak and continue cooking until you reach your desired doneness.
About 2 min before the steak is ready, place a small knob of butter on the top, and use the sprigs of fresh thyme to brush the melted butter around the steak. This will infuse the steak with both the butter and the aromatic herbs.
When the steak is finished, take it off the griddle and allow it to rest for 5-10 min before serving. This final step is crucial, as it will enable the juices disturbed during cooking to absorb and redistribute back into the meat. If you cut open a freshly cooked steak, all that juice will flow right out onto the plate, and that’s a sad thing to witness. The resulting steak will be drier and less flavorful.

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