Pan Seared Steak With Porcini And Herb Butter Food

PAN-SEARED STEAK WITH GARLIC BUTTER

Pan-Seared Steak with Garlic Butter image

This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 20m

Number Of Ingredients 7

Ingredients

2 lbs New York Strip Steaks (2 steaks) (or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4" thick))
1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil)
1 1/2 tsp sea salt
1 tsp black pepper (freshly ground)
2 Tbsp unsalted butter
2 cloves garlic (peeled and quartered)
1 sprig fresh rosemary

Steps:

Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

Nutrition Facts : Calories 542 kcal, Carbohydrate 1 g, Protein 46 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 154 mg, Sodium 991 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER

Porcini-Crusted Filet Mignon with Fresh Herb Butter image

Categories Beef Garlic Herb Mushroom Quick & Easy Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh tarragon
1 small garlic clove, pressed
1 (1/2-ounce) package dried porcini mushrooms*
6 1-inch-thick filet mignon steaks
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Steps:

Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

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