Filete spinalis con mantequilla de ajo y hierbas

Ingredientes

• 2 spinalis steaks (about 1 pound / 450 grams each)
• 1 tablespoon olive oil (15 ml)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup unsalted butter, softened (115 grams)
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon sea salt (5 grams)

Preparación

1. 1

   In a small mixing bowl, combine softened butter, minced garlic, parsley, thyme, and sea salt. Mix until well combined and set aside.

2. 2

   Remove spinalis steaks from the fridge 30 minutes before cooking to allow them to come to room temperature. Season generously with salt and pepper on both sides.

3. 3

   Heat your cast iron skillet over medium-high heat until it is hot. Alternatively, preheat your grill.

4. 4

   Add olive oil to the skillet and swirl to coat. Place the steaks in the skillet or on the grill.

5. 5

   Cook for about 4-5 minutes on one side until a crust forms. Flip the steaks and cook for an additional 4-5 minutes for medium-rare.

6. 6

   Use an instant-read thermometer to check the internal temperature (125°F / 52°C for medium-rare).

7. 7

   Remove the steaks from the heat and transfer them to a plate. Top each steak with a generous dollop of herb garlic butter.

8. 8

   Cover loosely with foil and let them rest for 5-10 minutes.

9. 9

   Slice and serve, drizzling melted butter over the steaks.