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Easy Stove-Top Steak with Compound Butter

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Total Time

50 m

Prep 5 m

Cook 15 m

Yield

2 servings

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Total Time

50 m

Prep 5 m

Cook 15 m

Yield
  • Yields: 2 servings
Ingredients

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  • 1 stick(s) unsalted, pastured butter, plus 2 tablespoons for cooking steaks
  • 2 cloves garlic, minced
  • 2 tbsp(s) minced parsley
  • 2 tbsp(s) minced chives
  • 1/2 tsp(s) Natural Grocers sea salt, plus more to season steaks
  • 2 sirloin steaks
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Directions
  1. Make the compound butter. Mix 1 stick butter, garlic, parsley, chives, and 1/2 teaspoon sea salt in a medium bowl until well combined. Scrape the butter onto a piece of parchment paper and roll into a log, twisting the ends together to seal. Alternatively, scrape the butter into a small glass jar with a lid. Place in the refrigerator until ready to use.
  2. Liberally season the steaks on both sides with sea salt. Let sit at room temperature for 30 minutes.
  3. Heat 2 tablespoons plain butter in a large frying pan (cast iron if you have it) over medium-high heat until it is hot and bubbly.
  4. Add the steaks and sear on both sides.
  5. Cook steak until desired level of doneness (medium is 145º F; medium well is 150º F, while well done is 160º F); this is about 5 minutes per side for medium.
  6. Plate the steaks and top with a tablespoon of the compound butter before serving.

Note: Store the remaining butter in the refrigerator for up to a week, or tightly wrapped in the freezer for up to a month.

Source: Lindsay Wilson

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