Steak with Garlic Butter
You can prepare your steak in many ways, with butter sauce, mushroom sauce, caramelized onions, miso, cream and tomato sauce to name some, while they are good in their own ways sometimes you just want steak as it is, salted, peppered and lightly buttered so you can enjoy beef on its almost purest form. That is what we will be preparing today a simple steak of beef with simple garlic butter compound.
Now it looks like I am contradicting what I am saying, pure form but with butter? Well not really, butter is there just to enhance the flavour, but it will not be a prominent flavour. Cooking method of this steak will entail constant basting in butter which deepens the crust on the outside and helps the steak cook more quickly. And yes like you guessed, whether you like it or not, fat is bad-ass tasty and butter is the best form of fat you need for steak, while marbling helps what’s inside butter is good for the crust.
So stop whatever you are doing, do yourself a favour, prepare steak and smother it with lots of butter.
- 4 pcs rib eye steaks bone in, around 1¼-inch-thick in room temperature
- 12 tbsp butter (3 tbsp per steak)
- 12 sprigs thyme (3 sprigs per steak)
- pink Himalayan salt
- freshly ground black pepper
- canola oil or any unflavoured oil
- ½ cup butter, room temperature
- 3 tbsp chopped fresh parsley leaves
- 1 tsp basil, chopped
- 1 tsp freshly ground black pepper
- 3 cloves garlic, minced
- pinch of cayenne pepper
- Combine together garlic butter compound ingredients, place in a parchment paper shape into a cube or log then place in the fridge, set it aside until ready to use.
- Dry steaks with paper towels on all sides.
- Season steaks with pink Himalayan salt and freshly ground black pepper then let it sit in room temperature for 30 minutes.
- In a heavy bottomed cast iron skillet, heat oil in high heat then once its smoking add steak and cook (in batches if you have a small skillet) for 2 minutes on each side or until a nice crust arrears.
- Lower heat to medium, add the butter and thyme, once butter melts continuously baste it with butter and occasional turn over steak for 6-8 minutes. You will need to tilt your skillet to scoop the melted butter for basting.
- Remove from skillet then let it rest for 5 minutes. Serve with slices of garlic butter compound