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Steak with Buttery Fig Glaze & Herbs

This fig glaze is about as good as it gets when we're talking steak-- sweet, tangy, buttery & with the softest touch of fresh herbs. It is incredible, and it's just enough flavor to make a big difference without overpowering the steak!

We are fortunate to have a really nice connection to get some high-quality beef. I was raised on a farm and my brother-in-law still farms cattle, so one of my favorite times of the year is when we split a cow between my family and my sister's family. I can know what my family is eating has been grass-fed, free-range, and has lived a happy life in the same pastures I enjoyed roaming when I was little.

That also means I've had plenty of practice perfecting how I cook steak, and I am here to tell you, this is the BEST way. First, I season my steaks well with kosher salt, fresh cracked black pepper, garlic powder & a TON of fresh thyme leaves. Then, preheat a cast iron skillet in the oven; remove and then place on the stove over high heat. Sear each side of the steak for a couple of minutes on the stove, and then pop the skillet & steak right back into the oven to finish cooking. For thick steaks, it takes about 2-3 minutes in the oven (475 degrees) to reach medium-rare.

This takes very little time, and the steak gets a super nice crust on the outside while remaining tender on the inside. I promise this method will produce the best results!

For the Buttery Fig Glaze

The glaze is super simple, too! I used around 12 fresh figs for mine, and I had a mix of some diced and some pureed into a pulp. I melted some butter in a pan, added the figs and a little balsamic vinegar and red wine vinegar until the glaze had reduced a little, and that's it! When the steak comes out of the oven sizzling, top it with the fresh fig glaze and it'll be ready to devour!


The Galloways

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