A Steak You Wanna Make

 
 

RECIPE

It’s so easy, and so delicious. Just, do yourself a favor and run out and buy a good digital meat thermometer, it’s a game changer.

[SERVES 2]

Ingredients:

Steak

  • 1 - 1 ½ inch thick ribeye steak

  • 1 teaspoon of salt

Compound Butter

  • 1 stick of unsalted butter, room temperature

  • Zest of 1 lemon

  • 1 clove of garlic, minced

  • 1 tablespoon chives, chopped

  • 1 tablespoon parsley, chopped

  • 1 small shallot, chopped

  • ½ teaspoon salt

  • 2-inch piece of horseradish, grated

Directions:

Compound Butter

  1. In a large mixing bowl, whisk together all the compound butter ingredients until all the green flecks are evenly distributed throughout the butter

  2. Lay out a large sheet of saran wrap and scoop all of the butter into the center

  3. Cover the butter with plastic wrap and use your hands to roll it out so the butter begins to form a log

  4. Refrigerate until it’s time to serve

Steak

  1. Dry the steak by letting it sit out on the counter for 20-30 minutes with paper towels both below and on top of the meat

  2. Heat up your pan of choice (cast iron if you’ve got it) over a high heat and let it get so hot you can see it smoking

  3. Open up all the windows and turn on your ventilation hood

  4. Generously sprinkle both sides of the steak with salt and place it in the sizzling hot pan

  5. Cook on one side until you can see the searing around the edges and it’s easy to lift (about 3 minutes)

  6. Do the same on the second side (about 3 minutes)

  7. Flip it again and repeat the process

  8. Use a meat thermometer to check the internal temperature, you’re looking for 120-125 degrees for a beautiful red center that isn’t still mooing

  9. Rest the steak on a plate for 10 minutes with a healthy slab of the compound butter (anywhere between ¼ to a ½ inch slice)