We know you’ve had a lot of great steaks in your life. Tender slices of tenderloin. Pricey cuts of bacon-wrapped filet mignon. But this steak. Well, we don’t want to overstate our promise here. But. It’s about to become the best steak you’ve ever eaten in your life.
Inspired by two simple recipes, this steak doesn’t just taste great, it also comes with a good story, too.
- STORY 1: Bob. It’s been more than two decades now since a simple, unassuming diesel mechanic named Bob prepared a plate of what he’d termed “Bob Steaks”. His pride and joy, he’d spent years honing the perfect grilled cuts. A surprisingly simple combination of butter-slathered, thick-cut beef, peppered profusely and cooked over a feisty hot, preheated grill for the most incredible results ever. Perfectly cooked steaks with a crisp crust and medium-rare meat that simply melted in your mouth. Three years after our first Bob steak, Bob got the boot from my sister (who’d been married to him at the time). Though we lost track of Bob, we’ve never lost our love for Bob Steaks. His prep method has inspired many a grilling session ever since. Because it’s simply the best darn steak we’ve ever eaten.
- STORY 2: Bar Nestor. Or rather, it was the prizewinning steak of our lives…until a trip down a dark alleyway in the seaside town of San Sebastian, Spain introduced us to chuleta. In a tiny, ramshackled old room which sits shuttered for most of the day is a restaurant which serves just 3 menu items–plates of blistered pimento peppers, olive oil drenched tomatoes and barely cooked cuts of chuleta–a thick steak ribboned with fat, seared until crispy and served with more flaked sea salt than you ever knew edible. Cut into the stuff and your knife slides and crunches through the white crust, brining the tender meat beneath. Fork it into your mouth and you can’t help but close your eyes and hum.
These two insanely delicious steaks came together to create one recipe. The one you can print at the bottom of this post. Seasoned with fresh garlic, browned in butter, topped with layers of flake salt. The result is steak perfection.
When making this steak, the method is as important as the ingredients. Be sure to follow these quick tips to ensure an incredible final result.
- Choose the Right Cut. Select a fatty cut of steak. Thick cut ribeye, sirloin or t-bone works best.
- Dry Before You Season. To cook a well-crusted piece of steak, pat the outside dry with paper towels, then season generously with pepper (and lightly with flake salt).
- Cook in Cast Iron. Preheating a grill pan is incredibly important for a perfect cook. Cast Iron is ideal for high-heat cooking, and the Good Cook 10.75″ Square Black Cast Iron Grill Pan is a great way to get those grill marks, too.
- Have Accessories On Hand. This recipe comes together quick! Pull out everything needed, so you have it on hand when it’s time to flip or transfer steaks to your serving platter. For indoor cooking, Good Cook Touch 12″ Tongs have nylon grips that won’t melt when flipping hot foods. For outdoor cooking, the extra-long Good Cook BBQ Tongs are high heat safe with a sturdy base for moving meat from grill to plate.
Ready to give it a try? We can’t wait to hear how this recipe worked in your kitchen. Is it not among the tastiest steaks you’ve ever eaten? There are legions of eaters who’ve hit our kitchen and come away raving. Even the sister once married to Bob agrees that this recipe is just as good as the original Bob steak…”okay, it’s better” she remarked, reaching for a second steak.
We totally agree.
Bob's Butter Steak
Sometimes the simplest ingredients make the best meals. Such is the case with this delicious butter steak. Just a handful of simple add-ins, so much flavor.
- 2 large boneless thick-cut ribeye steaks (or preferred cut)
- 2-3 tablespoons flake sea salt (like Maldon), divided
- (fresh-ground pepper to taste)
- 4 cloves fresh garlic, peeled and finely chopped
- 1 stick Challenge butter
- 1 tablespoon fresh chopped parsley
Pat steaks dry with paper towels. Spread garlic on both sides of the steak. Season lightly with sea salt and generously with pepper. Heat a Good Cook cast iron grill pan over medium-high heat. Add 1-2 tablespoons of butter to the pan and quickly place steak on the grill. Cook fro 4-6 minutes, or until the edges of the steak become golden and crispy. Transfer steak to a plate. All pan to reheat, add 2 more tablespoons of butter, then cook the second side of each steak until outside is crispy and golden and inside is desired doneness (about 3-4 minutes for medium, 4-6 minutes for well done). Transfer steaks to a clean serving plate. Turn heat to medium low. Melt remaining butter in pan. With a spatula or wooden spoon, work any cooked garlic bits into the butter. Drizzle melted butter over steaks. Garnish steaks with a generous sprinkling of flake salt. Sprinkle with parsley, if desired.