Delicious Steak With Garlic Butter

Sometimes that sear is just perfect but the inside is nowhere to be cooked. So by the time the inside is cooked, your crusty exterior is basically, well, dead at this point.

So here it is – that juicy, crisp steak cooked just the way you want it, topped with a garlic compound butter that is off. the. hook.

Really.

You can put that butter on anything and everything – dinner rolls, toast, chicken or seafood. You name it. You can also prep the butter ahead of time and freeze as needed.

I mean, you never know if there’s going to be a butter shortage so let’s just play it on the safe side.

INGREDIENTS:
  • 4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

FOR THE GARLIC COMPOUND BUTTER
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup chopped fresh parsley leaves
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 1 teaspoon thyme, chopped
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon basil, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper


DIRECTIONS:

  1. To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
  2. Preheat oven to broil. Place an oven-proof skillet in the oven.
  3. Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
  4. For other direction please read here


Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel