Steak with Garlic Butter


4 rib-eye steaks, about 1 1/4-inch-thick, at room temperature

4 tablespoons olive oil

salt and freshly ground black pepper, to taste

For the Garlic Butter compound

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


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 or plastic wrap and 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.*


Preheat oven to broil. Place an oven-proof skillet in the oven.

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.

Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds. Cut about a 1 inch portion of butter and place on top of the stake while cooking. Let rest for 3-5 minutes.

Place skillet into the oven and cook until desired doneness is reached, about 6-7 minutes for medium-rare, flipping once.

Serve immediately with garlic compound butter.

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