Buttered Steak

This is a recipe that I make, oh once a year or so, after we have been very good about eating lots of fruits and veggies and whole grains and have walked 10,000 steps a day for days.  After we have done all that, once in a blue moon I will make buttered steak.  Which is just what it sounds like – a really nice steak that is pan-seared, and then finished off with a nice, generous pat of butter mixed with some chopped herbs.  The butter quickly melts all over the hot steak and oh my MY. 

I like to use rib-eye steak for this, because if I am only going to have this once in a blue moon I feel like I should just go ahead and go for the gusto.  Look for one that is a little over an inch thick, especially if you like yours on the rare side like we do.  I make mine in a SMOKING hot iron skillet, but you can also make it on the grill.  One way or the other, 3 minutes on each side will give you a nice pink steak – keep it on a little longer if you like your steak a bit more well done.

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.

As you can see, I tried to balance things out a little with some sauteed baby spinach, but really?  It’s all about that first bite of warm buttered steak.

Your tastebuds will feel all like this:

Without the whole bird on the shoulder thing.  I plead the Fifth on that one.

Anyway…buttered steak, everyone.  You only go around once!

Buttered Steak
Serves: 4 servings
For the butter
  • 4 tablespoons salted butter, room temperature
  • 1 tablespoon chopped fresh herbs (chives, thyme and parsley all work well)
For the steak
  • 1 tablespoon vegetable oil
  • 4 boneless rib-eye steaks, about ½ pound each
  • Coarse salt and fresh ground pepper
  1. Make the butter by mashing the herbs into the softened butter until well-combined. Set aside.
  2. Heat a heavy skillet over high heat for five minutes. Add the oil and carefully swirl to coat the skillet.
  3. 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.
  4. Let the steaks rest for a few minutes, then place a tablespoon of herb butter on each and serve at once.


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