Compound Butter for Steak
Butter that makes a steak better — garlic butter steak bites, browned rosemary garlic butter, cowboy butter, garlic herb butter — for weeknight steak nights.
★ dinner
dinnerIngredients
- 2-4 petite steaks
- To taste Salt and pepper
- To taste Garlic powder
- 1tbsp Olive oil
- 2-4 pounds baby potatoes - diced
- 2-6 tbsp salted butter - soft enough to mash with a fork one tablespoon per steak plus two tablespoons for the potatoes
- 2 tsp minced garlic
- 1 tsp dried Italian herb blend
- 1 tsp chopped fresh thyme
- 1tsp chopped fresh parsley
Instructions
- 1Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.
- 2Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes one each side until nice and browned. Transfer to a plate and set aside.
- 3Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and saute 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan.
- 4Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
- 5Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving.
- 6**I've tried this with several cuts of beef and all have worked out to be delicious. I just look for the right size - steaks small enough in a 12-inch skillet and still cram a bunch of potatoes in there (usually steaks that are about 4-6 inches long), and a decent price. The steaks should be about 1 inch thick (I recommend staying away from very thin cuts as they will cook too quickly and end up overdone at the end!). Any oven-safe skillet will work but I highly recommend a cast-iron pan because it is the best for getting that awesome sear on your steak.**
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Open in Pepper →A Pat Of Butter Makes The Steak
A good steak doesn't need much, but a spoonful of soft butter melting over the top turns a plain skillet supper into something people talk about. Garlic, herbs, a little salt, and you're done.
Cooks on Pepper reach for this collection on nights when there's steak thawed and about fifteen minutes to work with, or when a cheaper cut needs a little help tasting like more.
Every recipe here is either a butter or a steak that leans on one: Garlic Butter Steak and Potatoes Skillet, Garlic Butter Steak Bites, Top Sirloin Steak with Garlic Herb Butter, plus Browned rosemary garlic butter, Homemade Garlic Herb Butter, and Cowboy Butter to keep in the fridge.
Quick Tips
- 1
Soften butter, don't melt it
Leave one stick out for 30 to 45 minutes until it dents with a finger. Melted butter won't hold the garlic and herbs evenly.
- 2
Pat the steak dry
Blot both sides with paper towels and salt it 10 minutes ahead so the pan can brown it instead of steaming it.
- 3
Add garlic at the end
Stir minced garlic into the skillet for the last 60 seconds only, or it turns bitter before the steak is done.
- 4
Roll butter in parchment
Shape the finished butter into a log, wrap it tight, and chill 2 hours so you can slice off coins all week.
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