Garlic Butter Steak
Makes 4 to 6 servings.
Ingredients
- ½ cup unsalted butter, softened
- 2 tablespoons minced shallot
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped parsley
- 1 tablespoon thinly sliced chives
- 1 teaspoon finely chopped fresh thyme
- ½ teaspoon flaky sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
- 2½ pounds flank steak, cut into 6 smaller steaks
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
- In a small bowl, combine butter, shallot, garlic, parsley, chives, thyme, sea salt, black pepper, and red pepper. Transfer half of butter to a piece of plastic wrap. Wrap tightly and roll into a log, about 1-inch in diameter. Refrigerate until firm, at least 1 hour.
- Heat a cast iron skillet over medium heat. Rub steak all over with olive oil and sprinkle with kosher salt. Add steak to skillet and cook until browned on one side, 3 to 5 minutes. Turn steak and cook until browned on second side, 3 to 5 minutes more. Spoon remaining half of butter over steak. As butter melts, spoon butter over steak, turning occasionally, until an instant-read thermometer registers 135° or to desired level of doneness, 5 to 7 minutes. Unwrap butter log and slice into ¼-inch-thick slices. Place 1 slice on each steak. Let rest 10 minutes before serving.
