Steak is easy to cook, yet yields such a luxurious meal. A compound butter added to the steak adds a touch of elegance and a lot of taste. You can use a variety of steaks in this recipe; top sirloin, strip, T-bone, ribeye or porterhouse. They are all terrific choices. I only talk about cooking one steak, but of course this recipe can be followed for more than one steak at a time.
Beef Steak with Compound Butter
- Prep Time
- Cook Time
- 1 steak
- Difficulty Level Easy
- (4.2 /5)
- 49 ratings
- 1 8-ounce beef steak about 1 1/2 inch thick
- 3 tablespoons vegetable oil
- 1 sticks (1/4 pound) butter - softened
- 1/8 cup cilantro - chopped
- 1 clove garlic - minced
- 1 small shallot - minced
- 1/2 lime - keep juice and zest
- 1/8 teaspoon salt
- 2 teaspoons Chef David Gourmet Steak Dust (or substitute a steak rub)
- Mix butter, cilantro, shallot, lime juice, lime zest and salt in a bowl until well blended
- Place butter mixture on plastic wrap and form a log
- Tightly roll the butter mixture in the plastic wrap twisting the ends
- Put butter in refrigerator at least 45 minutes
- Rub each side of the steak with a light amount of vegetable oil
- Liberally spread Chef David Gourmet Dust (or substitute steak rub) on each side of steak
- Heat frying pan (cast iron is best) on medium high heat
- Let steak rest for 10 minutes to absorb the Dust
- Add 1 teaspoon oil to the fry pan
- Shake off any excess Dust and place steak in fry pan
- Fry steak for 6 minutes on first side and 4 minutes on second side for rare - 7 minutes on first side and 5 minutes on second side for medium rare - if you want a steak cooked well done think about having a hamburger instead
- Cut a slice of butter off the refrigerated butter log and place on steak after cooking
- Let steak rest for 5 minutes - butter should begin to melt
- Serve and enjoy!
Search this site
Who Am I?
Hey, everyone calls me Chef David. It took me years of testing, sampling and cooking to develop the best Dusts available. I have never been to culinary school so I was reluctant to call myself chef. However, a very close Chef friend, who has gone to culinary school, tried my dust and proclaimed "Whoever created this has to be a chef!".
The name just stuck after that.