Steak with Herb Butter
Seared steak topped with a chilled anchovy, tarragon, and parsley butter that melts into a rich sauce.
Equipment
- Large skillet
- Mixing bowl
- Plastic wrap
- Tongs
- Instant read thermometer
Ingredients
Main Ingredients
- 7 tbsp unsalted butter, softened for the herb butter
- 2 tbsp shallot, finely chopped for the herb butter
- 1 cloves garlic, finely minced for the herb butter
- 3 anchovy fillets, finely chopped for the herb butter
- 1 tsp lemon juice for the herb butter
- 1 tsp Worcestershire sauce for the herb butter
- 1 tsp Dijon mustard for the herb butter
- 1 tsp mild curry powder for the herb butter
- ½ tsp sweet paprika not smoked or spicy, for the herb butter
- ¼ tsp kosher salt for the herb butter
- 2 tsp fresh tarragon, finely chopped for the herb butter
- 2 tsp fresh parsley, finely chopped for the herb butter
- 2 sirloin or strip steaks about 10 oz each and 1 inch thick, ribeye or filet mignon also work, for the steaks
- ½ tsp kosher salt for the steaks
- ½ tsp black pepper for the steaks
- 1 tbsp vegetable oil for the steaks
Instructions
Cooking
- Blend the butter. Mash the softened butter with the shallot, garlic, anchovy, lemon juice, Worcestershire sauce, Dijon, curry powder, paprika, 1/4 teaspoon salt, tarragon, and parsley until smooth and evenly flecked with green.
- Chill the log. Roll the butter into a log in plastic wrap, twist the ends, and refrigerate at least 1 hour until firm.
- Prep the steaks. Blot the steaks dry and season both sides with 1/2 teaspoon salt and the pepper.
- Sear. Heat the oil in a large skillet over medium high heat until shimmering. Cook the steaks 4 to 5 minutes per side, until deeply browned and an instant read thermometer reads 145 degrees F for medium.
- Rest. Move the steaks to a board and let them stand 5 minutes.
- Finish. Top each steak with 2 or 3 slices of the cold butter, let it melt for 1 minute, and serve right away.
Notes
Substitutions: Chives or dill can replace the tarragon, and ribeye, strip, sirloin, or filet mignon all work.
Tips: Keep the butter log chilled until serving, and salt the steaks lightly because the anchovy and Worcestershire sauce already add salt.
Storage: Refrigerate the butter for about 1 week. Refrigerate cooked steak up to 3 days or freeze up to 2 months. Nutrition counts one steak and 2 tablespoons of butter.