Steak with Compound Butter (Print Version)

# Ingredients:

→ Compound Butter

01 - ¼ cup salted butter (4 tablespoons)
02 - 2 small cloves garlic
03 - 1 ½ teaspoons chopped Italian flat-leaf parsley
04 - 1 teaspoon finely chopped fresh rosemary (or ½ teaspoon dried)
05 - ¼ teaspoon paprika
06 - 1 pinch salt

→ Steak

07 - 3 steaks (strip or ribeye), 340g each, 2.5-4cm thick
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

# Instructions:

01 - Remove steaks from refrigerator, pat dry with paper towels, and season generously with salt and pepper. Allow to come to room temperature.
02 - Place butter in a microwave-safe bowl covered with wax paper. Soften using lowest defrost setting for 8-second intervals, checking after each interval. Do not melt.
03 - Smash softened butter with the back of a metal spoon. Peel and finely chop garlic cloves, add to butter.
04 - Rinse and dry parsley, finely chop the leaves and add to butter mixture. Rinse and dry rosemary, remove leaves from stems, finely chop until you have 1 teaspoon, and add to butter.
05 - Add paprika and salt to butter mixture. Stir until thoroughly blended and creamy. Use immediately soft or prepare for storage.
06 - Transfer butter mixture onto parchment paper, wax paper, or plastic wrap. Shape into a log, roll up in the paper, and twist ends to seal. Refrigerate at least 1 hour before slicing.
07 - Heat an ungreased cast iron or nonstick pan over high heat until very hot. Place steaks in a single layer. Cook first side 3-4 minutes until it releases easily from the pan. Flip with tongs and cook second side 3-4 minutes. Add slices of compound butter during final minute of cooking.
08 - Trim excess fat from steak edges. Preheat grill covered on high (500°F/260°C) for 10-15 minutes. Clean and lightly oil grates. Sear steaks uncovered 2-3 minutes per side. Reduce heat to medium-high, cover grill, and continue cooking until desired doneness.
09 - Transfer steaks to a platter, top with compound butter slices, and tent loosely with foil. Rest 5 minutes before serving to allow juices to redistribute and internal temperature to rise slightly.

# Notes:

01 - Compound butter can be refrigerated up to 5 days if wrapped and stored in a sealed container.
02 - For freezing, wrap butter log in parchment and store in a freezer bag up to 3 months.
03 - For medium-rare steak, cook to internal temperature of 57°C (135°F); temperature will rise 3-5°C during resting.
04 - Leftover steak can be stored covered in the refrigerator for up to four days.

Back