Recipe: Pan Seared Steak with Herb Butter

I don’t think I shared with you the latest recipe magazine I picked up - Best Ever Recipes. It’s from America’s Test Kitchen, and after flipping through it at Diane’s house, well, I simply had to have a copy of my own. A friend of mine, Shannon, also needed to pick up a copy for herself after flipping through mine, and I look forward to tasting the potato casserole when we have dinner at her place next weekend. So far, every recipe I’ve liked and tried has been a winner. The oven-baked onion rings were from this magazine, along with our latest dinner – pan seared steak with herb butter.

For dinner the other night, I wanted to try something different, and even though we don’t have a bbq, steak was on the menu. It is possible to get a nicely cooked steak done just in the frying pan, as is evident from most major steak houses. The recipe itself called also for frites, but I was in the mood for a baked potato, and luckily, this magazine had a recipe for that, too! What’s not to love about a potato baked in the oven then sprinkled with a cheesy breadcrumb topping and browned until golden and crispy? And no deep frying required! Complete the dish with some fresh green beans with carrot shavings, and you've got yourself a nice Saturday night dinner.

STEAK & HERB BUTTER INGREDIENTS

4 tablespoons unsalted butter, softened

1/2 medium shallot, minced (about 2 tablespoons)

1 clove garlic, minced or pressed through a garlic press (about 1 teaspoon)

1 tablespoon minced fresh parsley leaves

1 tablespoon minced fresh chives

1/4 teaspoon table salt

1/4 teaspoon ground black pepper

1 tablespoon vegetable oil

2 boneless strip or rib-eye steaks (1 pound each), cut in half

INSTRUCTIONS

For Herbed Butter: Combine all ingredients in medium bowl.

For Steaks: Heat vegetable oil in 12-inch skillet over medium-high heat until smoking. Season steaks with salt and pepper. Lay steaks in pan, leaving 1/4 inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes. Transfer steaks to large plate, top with butter, and tent loosely with foil; let rest while finishing fries.