Rosemary Dijon Steak with Dijon Pan Sauce

Directions

1. Start with generously coating your steak with flakey salt then bringing your steak to room temperature. Appox. 30min (perfect to pull out while prepping your other sides)
2. When you’re ready to cook your steak, in order to get a great sear and light crust you will want to place in a cast iron skillet that is just hot enough to lightly smoke
3. Do not add oil to the pan!
4. About half way through your cooking process (4-8 minutes depending on your preferred doneness) you’ll want to flip your steak and add in 4 tbsp of butter, the whole garlic cloves and 4 of your rosemary sprigs
5. Agitate your steak by moving it around in the pan.
6. Once your butter is melted, baste your steak with it and continue to flip it one to two more times
7. When your steak is done to your liking, if using a thermometer that would be 125 degrees for rare, 130 degree for medium rare, 140 degrees for medium and another over that would be well done, then you’ll remove your steak and set aside to rest
8. Remove any burnt garlic cloves or herb stems but do not drain!
9. To make a quick pan sauce with your remaining drippings, add in your broth or white wine to deglaze your pan
10. Then add your onion, mustard, and remaining rosemary sprigs for additional flavor
11. When that has all come together, remove the rosemary stem, stir in your last tablespoons of butter and remove from heat
12. To finish your sauce, add the Rosemary Dijon blend, a pinch of salt and pepper
13. Slice your steak against the grain, and cover thoroughly with the sauce.