One of the staples at home, when I have think cut steak and don’t feel like being creative on how to cook it is a mustard roasted steak.
It’s a simple and easy recipe that asks only for the steak and mustard, and sometimes some coconut aminos too.
You take the steak, coat it with mustard, optionally you can pour some coconut animos on top of it all, then bake on a preheated oven until you desired level of doneness.
The last Sunday I had the thick steak, and I initially considered doing it again, but then I decided I wanted something different. No more mustard. At least not this time.
I remember I had in my fridge a bit of fresh rosemary and thyme, so I decided to create something with them.
And it turned out delicious. I didn’t measure anything, so you’ll have to excuse the lack of amounts in the recipe below…
But that’s how I did it:
Herb Roasted Steak
- thick cut steak
- olive oil
- freshly ground pepper
- garlic powder
- fresh rosemary, chopped
- fresh thyme, chopped
Preheat oven to 350F
Season the steak with salt, pepper and garlic powder.
Coat it with olive oil
Top it with the fresh herbs and bake it at the preheated oven until the desired level of doneness (about 20 minutes for medium?)