Pan Seared Steak with Roasted Garlic Compound Butter
Pan-searing filet mignon, ribeye or a New York Strip steak and finishing it in a buttery pan sauce is the perfect way to get steakhouse quality dinner at home. A simple compound butter rolled with roasted garlic or fresh herbs is an easy way to fancy up the meat, while allowing its flavor to shine. Choose a nice, marbled cut of meat without a bone for quicker indoor preparation. Remember that if you prefer larger cuts or bone-in steak, it might need to be finished in the oven after pan searing to get it to your desired temperature.
Directions
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To make the compound butter, begin by roasting the garlic. Loosely wrap the garlic drizzled with 1 Tablespoon of oil in foil and place it on a tray in an oven preheated to 400°F. Cook for 30 to 40 minutes or until the largest garlic clove is soft when poked with a toothpick or fork. Remove from the oven and use the back of a fork to gently mash the garlic and allow to cool.
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When the garlic is cool, add the butter and mash with a fork until the garlic seems thoroughly incorporated. Chunks of garlic dispersed throughout is OK. Stir in the herbs, salt, and pepper and mix until evenly throughout the butter.
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Spoon the butter into a log about the length of a stick of butter along one side of a piece of parchment or cling wrap. Wrap the parchment or cling around the log of butter and begin rolling it into a log. Use your hands to gently smooth and shape. Twist the ends to seal. Chill for and hour and slice into disks as needed.
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This recipe makes a half cup of compound butter, which should last two weeks in the refrigerator or up to three months in the freezer. It can be used to make garlic bread, cook vegetables, and as a spread on fresh bread.
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Let steaks rest at room temperature for 20 minutes. This prevents sticking to the pan. Use paper towels to pat dry both sides of steak then season both sides generously with salt and pepper.
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Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat until shimmering but not smoking.
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Place two steaks in the hot skillet and use metal tongs press down across the top surface of steaks to ensure the entire bottom side is making direct contact with skillet.
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Cook until browned on the bottom, about 3 minutes for medium rare. The timing depends on the size of your steak. Filet mignon and ribeye will cook a lot quicker than a large New York Strip or Porterhouse.
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Flip and continue to cook until steak is 10 degrees away from desired doneness, approximately 3 minutes longer.
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Reduce heat to low and move the steaks off to one side of the pan. Add one tablespoon of compound butter per steak; then the pan so the butter pools off to one side. Use a large spoon to stir the butter and baste it over the steaks for about a minute. Do not let the butter burn. Remove to a plate or cutting board and tent with foil. Allow the steak to rest for at least five minutes and up to ten.
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Continue this process with the remaining steaks. When serving, pour whatever butter remains in the skillet evenly over the four steaks.
From Shawnie's class “American Steakhouse Favorites”
