- 40 minutes
- 1 to 2 hours
- 4 servings
Preheat oven to 300 degrees. Remove steak from fridge and leave on counter until it reaches room temperature. Season steak with salt and pepper.
Heat iron skillet on high for best results, but any pan will do. Add steak to hot pan and sear on both sides until each side is browned with a slight crust. Top the steak with the herbs. Add butter and let melt. (Use unsalted butter so you can control the level of salt in the overall dish.) Remove steak and decrease heat.
Add celery, onion and carrots to butter drippings leftover from searing steak. Mix in water and bullion paste, scraping the bottom of the pot to incorporate drippings.
Transfer beef and braising liquid to pot.
Cook in hot oven until beef is fork tender. DO NOT BOIL – the meat should be only slightly submerged, just enough to cook down.
- Once the beef is cooked, transfer liquid to a shallow pan and cook until the braising liquid becomes more like a sauce. Serve with potatoes or freshly sautéed green veggies.
- Note: Correspond cook times with weight of meat.