Steak On A Hot Rock With Wild Herb Butter Food

HERB BUTTER SERVED ON STEAKS

Steps:

• Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
• Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
• Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
• Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
• Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
• To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
• Butter: .

STEAK ON A HOT ROCK WITH WILD HERB BUTTER

Steps:

• Make the Wild Herb Butter:
• Mix garlic, butter, and herbs in a small bowl. Transfer to a resealable container (small jars work well). Seal and store until ready to use.
• Cook the steak:
• Find 2 of the flattest rocks you can; they should be large enough to fit steaks and at least as thick (about 2" thick is perfect). Place rocks in the center of a fire pit and build a campfire on and around them. Let fire burn until hot coals have covered the rocks (you can help this along by pushing coals on and around them), about 30 minutes.
• Using tongs or heatproof gloves, move rocks away from flames and place them on top of a bed of hot coals. Sprinkle a few drops of water on the rocks-the rocks are ready when the water sizzles and skips across their surface.
• Brush steaks with oil and season generously with salt and pepper (really make it rain). Brush any coals or ash from surface of rocks and place 1 steak on top of each. Cook steak until it easily releases from rocks, 6-12 minutes per side for medium-rare, depending on how hot the rocks are. Check for doneness by touch, using an instant-read thermometer (125°F for medium rare), or by cutting into steak to see the internal color.
• Transfer steak to a plate or cutting board and place a nob of Wild Herb Butter on top. Let rest for 5 minutes. Cut steak into thick slices and divide among plates, dotting slices with more butter.
• Do Ahead
• Butter can be made and chilled for up to 5 days, or stored at room temperature for up to 2 days.

HERB BUTTER

Steps:

• Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

CAST IRON STEAKS WITH HERB BUTTER

Steps:

• Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, season steaks with salt and let sit at room temperature. Combine butter, shallot, parsley, chives, garlic, and 1/4 teaspoon pepper in bowl; set aside.
• When oven reaches 500 degrees, pat steaks dry with paper towels and season with pepper. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving them, until lightly browned on first side, about 2 minutes. Flip steaks and cook until lightly browned on second side, about 2 minutes.
• Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare), 7 to 9 minutes. Transfer steaks to carving board, dollop 2 tablespoons herb butter on each steak, tent with aluminum foil, and let rest for 5 to 10 minutes. Slice steaks 1/2 inch thick and serve.

HERB BUTTER FOR STEAK

Steps:

• Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
• Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
• Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
• Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
• Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
• Return to the refrigerator until firmed up, about 40 minutes.
• Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

GRILLED STRIP STEAK WITH HERB BUTTER

Steps:

• Combine butter, parsley, and garlic in a small bowl and chill until just firm.
• Preheat grill pan over high heat. Generously salt and pepper steaks on both sides. Place on grill; do not move and cook for 3 minutes. Turn and cook 3 minutes more for medium rare, about 135 degrees.
• Remove the steaks from the grill. Divide the compound butter and place on top. Serve hot.