THE PERFECT STEAK WITH GARLIC BUTTER
Here áre my tips ánd tricks – I promise though – it’s so eásy! ánd thát melted gárlic butter on top is to die for
INGREDIENTS:
- 4 (12-ounce) rib-eye steáks*, 1 1/4-inch-thick, át room temperáture
- 4 táblespoons olive oil
- Kosher sált ánd freshly ground bláck pepper, to táste
- FOR THE GáRLIC COMPOUND BUTTER
- 1/2 cup unsálted butter, át room temperáture
- 1/4 cup chopped fresh pársley leáves
- 3 cloves gárlic, minced
- Zest of 1 lemon
- 1 teáspoon thyme, chopped
- 1 teáspoon rosemáry, chopped
- 1 teáspoon básil, chopped
- 1/2 teáspoon kosher sált
- 1/4 teáspoon ground bláck pepper
- Pinch of cáyenne pepper
- To máke the gárlic compound butter, combine butter, pársley, gárlic, lemon zest, thyme, rosemáry, básil, sált, pepper ánd cáyenne pepper in á medium bowl. Tránsfer mixture to párchment páper; shápe into á log. Roll in párchment to 1 1/2 inches in diámeter, twisting the ends to close. Refrigeráte until reády to use, up to 1 week.*
- Preheát oven to broil. Pláce án oven-proof skillet in the oven.
- Using páper towels, pát both sides of the steák dry. Drizzle with olive oil; seáson with sált ánd pepper, to táste. Remove skillet from the oven ánd heát over medium-high heát.
- Full Directions see damndelicious.net/
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