Butter Steak
fromtasteofhome.comwww.tasteofhome.com/recipes/garlic-butter-steak
This garlic butter steak recipe is the restaurant-quality steak you've been looking for. The pan-seared steak is deliciously rich and garlicky, and the butter makes it oh, so tender—even if you use a budget cut like top sirloin or flat iron steak.
Ingredients
Instructions
Mix 1 tablespoon butter with parsley, garlic and soy sauce. Set aside. Editor's Tip: You can make the garlic butter in advance. Compound butter lasts up to a week in the fridge (or up to three months in the freezer).
Sprinkle the steak with salt and pepper. Editor's Tip: Coating the steak with an even layer of salt brings out the meat’s beefy flavors. For even cooking, let the steak sit, salted, at room temperature for at least 45 minutes.
In a large skillet, heat the remaining butter over medium heat. Add the steak, and cook until the meat reaches desired doneness, four to seven minutes per side. For medium-rare, a thermometer should read 135°; for medium, 140°; and for medium-well, 145°. Editor's Tip: A meat thermometer is the best way to know—not guess—when your steak reaches the perfect temperature. The temperature will continue to rise after the steak is removed from the skillet, so aim for a few degrees shy of your desired temperature.
Top the steak with the garlic butter. Editor's Tip: Let the steak rest for at least 10 minutes before slicing.
Nutrition
- Calories
- 316 calories
- Fat Content
- 20g fat (10g saturated fat)
- Cholesterol Content
- 124mg cholesterol
- Sodium Content
- 337mg sodium
- Carbohydrate Content
- 0 carbohydrate (0 sugars
- Fiber Content
- 0 fiber)
- Protein Content
- 32g protein.
