Ingredients
Compound Butter
- 1/4 cup salted butter (4 tablespoons)
- 2 small garlic cloves
- 1 1/2 teaspoons chopped Italian flat-leaf parsley
- 1 teaspoon finely chopped fresh rosemary (from about 2 sprigs, or 1/2 teaspoon dried rosemary)
- 1/4 teaspoon paprika
- Pinch of salt
Steak
- 3 steaks (strip or ribeye), 12 ounces each, 1 to 1 1/2 inches thick
- Salt, to taste
- Pepper, to taste
Instructions
- Season the steaks. Remove the steaks from the refrigerator and pat them dry with a paper towel. Season generously with salt and pepper on both sides to prepare for cooking.
- Soften the butter. Place 4 tablespoons of salted butter in a microwave-safe bowl covered with wax paper. Use the lowest defrost setting on your microwave, heating in 8-second intervals and checking after each one to soften the butter without melting it.
- Prepare the compound butter. Use the back of a metal tablespoon to smash the softened butter. Peel and finely chop the two small garlic cloves, then add them to the butter in the bowl.
- Add herbs. Rinse and dry the parsley, then chop the leaves finely and add to the butter mixture. Similarly, rinse and dry the rosemary sprigs, pluck off the leaves, and chop finely until you have about 1 teaspoon. Add these to the bowl.
- Season the butter. Stir in 1/4 teaspoon paprika and a pinch of salt, mixing all ingredients until the compound butter is creamy and well blended.
- Firm up the butter (optional). Transfer the butter mixture onto a sheet of parchment paper, wax paper, or plastic wrap. Shape into a log, then roll up tightly and twist the ends. Refrigerate for at least one hour until firm, or use immediately in its softened state.
- Store the compound butter. Wrapped and refrigerated, the butter will keep up to five days or can be frozen in a zip-top bag for up to three months for best quality.
- Cook the steak on the stove. Heat an ungreased cast iron skillet or a 12-inch nonstick pan over high heat until sizzling hot. Add the steaks in a single layer. Cook on the first side for 3-4 minutes until easily moved by nudging, then flip and cook the second side for 3-4 minutes or until desired doneness is reached. Add slices of compound butter on top near the end of cooking. Use a digital thermometer to check temperature (see notes).
- Rest the steak. Remove the steak from the pan and transfer to a platter. Loosely cover with foil and let rest for five minutes to allow juices to redistribute, during which the temperature will rise 5-10°F.
- Cook the steak on the grill. Trim excess fat to avoid flare-ups, pat dry, and season with salt and pepper. Preheat a covered grill on high for 10-15 minutes until 500°F is reached and clean the grates. Lightly oil the grill grates. Place steaks on the grill and sear for 2-3 minutes on the first side, then flip and sear the other side for 2-3 minutes. Lower heat to medium-high, cover the grill, and continue cooking to desired doneness using indirect heat if charcoal grilling. Add compound butter slices just before removing from the grill.
- Rest grilled steak. Transfer steaks to a platter, top with compound butter, and loosely cover with foil. Let rest for at least five minutes before serving.
- Store leftovers. Keep any leftover steak covered in the refrigerator for up to four days.
Notes
- Use a digital meat thermometer to check doneness: Rare (120-125°F), Medium Rare (130-135°F), Medium (140-145°F), Medium Well (150-155°F), Well Done (160°F+).
- Ensure the pan or grill is very hot to achieve a good sear and flavor crust.
- Let the steaks rest after cooking to retain juiciness.
- Compound butter can be made ahead for convenience and adds exceptional flavor.
- Ventilate your kitchen well when cooking steaks on high heat to reduce smoke.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
