- 1 thick-cut steak (around 1-1.5 inches thick), such as ribeye, New York strip, or sirloin
- Kosher salt and freshly cracked black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons cannabutter (see directions below the recipes for how to make your own)
- Optional toppings: garlic cloves, fresh herbs like thyme or rosemary
Instructions:
- Remove the steak from the refrigerator 30 minutes to an hour before cooking to bring it to room temperature. Generously season both sides with salt and pepper.
- Preheat a heavy-bottomed cast iron skillet or steak pan over high heat until very hot. You should be able to see wisps of smoke rising.
- Add the vegetable oil to the hot pan and immediately place the steak in the pan. Sear undisturbed for 2-3 minutes per side, or until a nice crust forms.
- Reduce the heat to medium-high and add the cannabutter to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak continuously for 1-2 minutes per side. You can add garlic cloves or herbs such as rosemary and thyme to the pan during this step for extra flavor.
- Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
- Transfer the steak to a plate and let it rest under aluminum foil for 5-10 minutes before slicing. If there is any remaining cannabutter, add it now. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice and serve.
