The Perfect Steak with Garlic Butter

• Gluten free
• Paleo

• Meat

  • 4 (12-ounce rib-eye steaks

• Produce

  • 1 tsp Basil
  • 3 cloves Garlic
  • 1 Lemon, Zest of
  • 1/4 cup Parsley, fresh leaves
  • 1 tsp Rosemary
  • 1 tsp Thyme

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 Pinch Cayenne pepper
  • 1/2 tsp Kosher salt
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 1/2 cup Butter, unsalted

Found on damndelicious.net

Description

Ingredients

• 4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup chopped fresh parsley leaves
• 3 cloves garlic, minced
• Zest of 1 lemon
• 1 teaspoon thyme, chopped
• 1 teaspoon rosemary, chopped
• 1 teaspoon basil, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Pinch of cayenne pepper

Directions

• To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.* Preheat oven to broil. Place an oven-proof skillet in the oven. Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minutes. Using tongs, flip, and cook for an additional 60 seconds. Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes. Serve immediately with garlic compound butter.