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Choose the right steak: Ribeye is recommended for its marbling and flavor, but you can also use New York strip or filet mignon.
Room temperature steaks: Let your steaks sit out for 30 minutes before cooking. This ensures even cooking.
Don’t skip the rest: Resting the steaks is crucial for keeping them juicy.
Recipe Variations
Blue Cheese Butter: Substitute the herb butter with a blue cheese compound butter for a bold, tangy twist.
Spicy Garlic Butter: Add a pinch of red pepper flakes to the garlic herb butter for a bit of heat.
Herb-Crusted: Coat the steaks with a mixture of breadcrumbs, Parmesan, and herbs before searing.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a hot skillet with a bit of butter until warmed through. Avoid microwaving, as it can make the steak tough.
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