Low Histamine Cast Iron Steak
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Learn more →Ingredients
2 servings
- 2 ribeye or new york strip steaks (about 1 to 1 ¼ inches thick, 10–12 oz each)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 1 ½ tsp kosher salt
- 1 tsp black pepper, coarsely ground
- 1 tbsp neutral oil (such as avocado or canola oil)
- 2 tbsp unsalted butter
- 3 garlic cloves, lightly smashed
- 3 sprigs fresh thyme
Instructions
- 1
Pat the steaks completely dry with paper towels, then season all over — top, bottom, and sides — with the kosher salt and coarsely ground black pepper. Let them rest at room temperature for at least 10 minutes while you heat the pan.
- 2
Place a 12-inch cast iron skillet over high heat for 3–4 minutes, until the pan is smoking and a drop of water evaporates on contact immediately.
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