Tuesday, June 18 2013, 10:06 AM MDT
Steak With Black Pepper and French Butter
As Aired on February 11, 2013
Recipe Courtesy Lydia Martinez
2 Bone-in rib eye steaks
1/2 cup unsalted butter at room temperature
1 1/2 tablespoon flat leaf parsley, chopped
1/2 teaspoon garlic, minced
2 teaspoons shallot, minced
kosher salt, grey salt or fleur de sel
fresh ground pepper
half a fresh lemon
1. The day before you plan to cook the steaks place them on a cooling rack set over a tray with edges. You want to catch the drips.
2. Season both sides of the steaks with kosher salt. Put them back into the fridge uncovered until an hour before you want to cook them. It is very important to bring the steaks to room temperature before you cook them.
3. Finely chop the parsley them mix in a food processor or a mortar and pestle with the garlic and shallot until well mixed – almost pulverized and aromatic.
4. Place the butter into a small mixing bowl and smear it around with a rubber spatula. Add the parsley-garlic-shallot mix, a few drops of fresh lemon juice, a sprinkle of salt and a grind of pepper. Blend the butter until it is well mixed. There should be no streaks.
5. Refrigerate the butter until ready to use.
6. Once the steaks have come to room temperature, season both with fresh ground black pepper – pressing the pepper into the steak. No need to salt – you’ve already taken care of that.
7. Place a cast iron skillet over medium high heat. Add enough oil to thinly coat the bottom of the pan.
8. When the oil is hot (but not smoking) add the steak. Cook the first steak on both sides until it is brown and caramelized. Remove the steak from the pan when it has reached one temperature below where you like your finished steak. So, if you want it cooked medium-rare then cook the steak to rare, etc. Remove the steak to a sheet tray.
9. Cook the second steak the same way. You can cook the steaks up to an hour in ahead of time and let them sit at room temperature. Do not refrigerate. If you plan on serving the steaks soon, be sure to let them rest for at least 8-10 minutes to reabsorb any juices.
10. In your oven place the top rack so it is about 8 to 10 inches from the broiler. Heat the broiler.
11. Smear each steak with some softened French butter then place a tablespoon on top each steak.
12. Put the steaks under the broiler just long enough to melt the butter and heat the steaks through. Serve.
(Copyright 2013 Sinclair Broadcasting Group)