But before you start the steak, put the butter together so it is all ready when the steaks are done. Start with room temperature salted butter, and chop up whatever fresh herbs take your fancy. I’ve used chives, thyme and parsley, but any herbs you like will work – and feel free to mix ‘em up! If you are feeling really ambitious you can make your own butter as part of this (and honestly, it’s not that ambitious. It takes one ingredient and about 10 minutes. No kidding.) Mix the herbs into the soft butter and there you have it – compound butter.
Anyway, once the butter is made and the steak is done, let the steak rest for a few minutes and then slather on a dollop of the butter. It will start to melt immediately into the steak. YES.
Your tastebuds will feel all like this:
Anyway…buttered steak, everyone. You only go around once!
Serves: 4 servings
- 4 tablespoons salted butter, room temperature
- 1 tablespoon chopped fresh herbs (chives, thyme and parsley all work well)
- 1 tablespoon vegetable oil
- 4 boneless rib-eye steaks, about ½ pound each
- Coarse salt and fresh ground pepper
- Make the butter by mashing the herbs into the softened butter until well-combined. Set aside.
- Heat a heavy skillet over high heat for five minutes. Add the oil and carefully swirl to coat the skillet.
- Season the steaks with salt and pepper. Place the steaks in the skillet and sear for 3 minutes per side for rare to medium rare (you may have to do this in batches or in two skillets). Don't move the steaks except to turn them once.
- Let the steaks rest for a few minutes, then place a tablespoon of herb butter on each and serve at once.