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Jan 24, 2018
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Posts Tagged ‘steak’

Recipe: Grilled Carne Asada Skewers

Thursday, August 17th, 2017



Though the phrase literally translates to “roasted meat,” carne asada is much more than a charred hunk of flesh. An asada is the Latin American equivalent of a barbecue, a gathering of hungry folks around an open flame. More than a meal, it’s a communal carnivorous feast. A fitting companion for this outdoor fete, this recipe for carne asada skewers pulls together a simple marinade of traditional ingredients to prep the beef overnight before searing it over a roaring grill.

A 2-pound flank steak will furnish about 14 ¾-inch thick strips hearty enough for a main course. Still, I prefer to tear into these savory skewers as a meaty appetizer with a bowl of avocado crema for dipping. Because they’re quick to make and best served immediately, these skewers are ideal starters handed to guests straight off the grill.


Carne Asada Skewers
4 to 6 servings

Juice of ½ orange
Juice of 1½ limes, divided
6 cloves garlic, divided
3 Tbsp. chopped cilantro
1 serrano pepper, chopped
2 Tbsp. apple cider vinegar
2 Tbsp. olive oil
2 Tbsp. soy sauce
1 tsp. cumin
1 tsp. plus 1 dash kosher salt, divided
½ tsp. plus 1 dash freshly ground black pepper, divided
2 lb. flank steak
1 ripe avocado, pitted and peeled
2 Tbsp. sour cream
1 dash onion powder

• In a large zip-top bag, combine the orange juice, juice of 1 lime, 4 cloves garlic, cilantro, serrano, vinegar, oil, soy sauce, cumin, 1 teaspoon salt and pepper and mix to combine. Add the flank steak, seal the bag, coat the meat and refrigerate overnight.
• Soak 15 to 20 bamboo skewers in water at least 1 hour. Preheat a gas or charcoal grill for medium-high direct heat.
• Remove the steak from marinade and cut against the grain to make ¾-inch thick strips. Thread the strips onto the skewers in an S-shape.
• Meanwhile, make an avocado crema. Mince the remaining 2 garlic cloves, then combine them in a medium bowl with the avocado, sour cream, the remaining juice of half a lime, the onion powder and a dash of salt and pepper. Mash with a fork until smooth. Refrigerate until ready to use.
• Lightly grease the grill grate. Grill the skewers 7 minutes, then flip and grill another 7 minutes for medium-rare. Remove and serve immediately with avocado crema.

Matt Berkley is a longtime contributor to Sauce Magazine. 

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By the Book: Kokkari: Contemporary Greek Flavors by Erik Cosselmon and Janet Fletcher

Wednesday, September 14th, 2016



Kokkari: Contemporary Greek Flavors is compilation of dishes from the titular restaurant located in San Francisco. While it was filled with fresh salads and sides, I was after a winning entree.

Most of the meat and fish dishes in the book overwhelmed. Preparing whole fish on a Monday night was out of the question. Proteins lean heavily toward lamb and rabbit, which makes sense for a Greek restaurant, but I don’t eat either. Many require grilling over charcoal, which I don’t have. I settled on a rib-eye. The recipe required only a simple rub, a few minutes on a grill (or in my case, a cast-iron skillet) and a douse in the restaurant’s Kokkari Dressing.

Rich rib-eye is always a winner, but the dressing was the standout here. This lemony, herbaceous, garlicky vinaigrette complimented the meat, cutting through the fatty steak. I normally baste my steaks in butter, but this vinaigrette offered the same rich finishing touch.

Skill level: Intermediate. Recipes are a little complex but doable.
This book is for: People who want light, fresh fare and are willing to work for it.
Other recipes to try: Kokkari Potatoes and Grilled Whole Fish with Kokkari Dressing
The Verdict: Check back soon when Kokkari takes on the next challenger.





Grilled Rib-eye with Kokkari Dressing
4 servings

2 20-oz. bone-in rib-eye steaks, preferably dry-aged, at room temperature
1 Tbsp. Steak Rub (recipe follows)
Kokkari Dressing (recipe follows)
4 lemon halves, each wrapped in cheesecloth

• Prepare a hot charcoal fire or preheat a gas grill to high. Season each steak on both sides with the steak rub, using a total of ½ tablespoon per steak. Massage the seasoning into the steaks well on both sides.
• Grill the steaks on both sides to desired doneness, about 7½ minutes total for medium-rare. Watch for flare-ups from dripping fat, moving the meat away from the heat until the flames die down, if needed. Transfer to a platter, drizzle the steaks with dressing, and serve at once with the lemon.

Steak Rub

½ cup sea salt
2 Tbsp. fresh oregano leaves
2 Tbsp. coarsely chopped fresh thyme
1 tsp. garlic powder
½ tsp. freshly ground black pepper
½ tsp. red pepper flakes (optional)

• In a food processor, combine all the ingredients and process until the herbs are completely pulverized and the mixture feels like moist sand. You can use the rub immediately, or cover and refrigerate for up to 2 weeks. For longer keeping, spread the freshly made mixture on a baking sheet and leave it at room temperature until it is completely dried out, a day or more, depending on humidity. Store in an airtight container in a cool, dark place for up to 6 months.

Kokkari Dressing
Makes ½ cup

6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 tsp. capers, rinsed and minced
2 tsp. minced shallot
1 tsp. minced garlic
1 tsp. minced fresh flat-leaf parsley
½ tsp. chopped fresh oregano
¼ tsp. dried wild Greek oregano, crumbled
Sea salt and freshly ground pepper

• In a small bowl, whisk together the olive oil, lemon juice, capers, shallot, garlic, parsley and fresh oregano. Add the dried oregano and whisk in salt and pepper to taste.

Reprinted with permission from Chronicle Books

The Scoop: StackHouse Pub & Grill to open in former Miller’s Crossing space

Monday, June 20th, 2016



Chesterfield residents started the new year without their neighborhood joint when Miller’s Crossing at Hog Hollow closed on December 31, 2015. Now, the space at 14156 Olive Blvd., will see new life at the end of June when it reopens as StackHouse Pub & Grill. Pitmaster Matt Thornton said he and executive chef Christopher Leith will offer the same atmosphere with a completely revamped menu.

“The owners have given us free run of creativity,” Thornton said. “We get to use our minds and do the things we were trained to do in culinary school, and it’s going to show in the food.”

The menu will feature barbecued ribs, smoked brisket and turkey, as well as cut-to-order Delmonico and New York strip steaks. Thornton and crew also plan to break down whole fish in-house, and many items will be cooked over an outdoor wood-fired grill.

Thornton said the beverage program will remain largely the same as Miller’s Crossing with a large wine selection and 12 beer taps. Similarly, the 110-seat interior space has been moderately renovated but kept largely the same to preserve the atmosphere.

The Scoop: Stone Summit Steak and Seafood to open in Wentzville

Thursday, May 26th, 2016




Staff is adding the finishing touches to Stone Summit Steak and Seafood in Wentzville. Developed by the same ownership group as Hotshots, Stone Summit will be located at 17 Cliff View Drive. Former J. Buck’s executive chef Patrick Viehmann will don the top toque when the restaurant opens in June. Viehmann is developing the menu based on his decades in the kitchen.

“What I’m doing is taking 25-plus years of experience in different restaurants and incorporating them,” he said. “This is not a menu that someone has given to me. All the recipes, all the menu items will be mine.” While the menu is not yet finalized, fans of J. Buck’s ribs can expect to see a slightly tweaked variation on the menu at Stone Summit.

The beverage program will include craft cocktails and reflect the ownership’s love of wine. “It will be one of the best lists in a 20-mile radius,” said director of marketing Justin Boyd. “We think it will be a destination for wine lovers in the Wentzville area and beyond.”

Those wine lovers will be able to sip on a glass with around 300 of their closest friends in the large dining room or at the large wooden bar planned for the space.

“The owners crafted a space they feel comfortable in,” said Boyd. “It’s just a notch below white linen tablecloth places and will be great for a Wednesday, Thursday or Friday night dinner and also as a place to celebrate anniversaries and special events.”


By the Book: Feeding the Fire by Joe Carroll and Nick Fauchald

Friday, April 22nd, 2016




All the other books so far in this grilling series have dealt with fire outside the home. Attempting to overachieve, I chose a recipe from Feeding the Fire that required flames inside and out: grilling and a flambe.

This recipe calls for steaks so large, they were likely cut from a dinosaur, not a cow. I took the advice of the friendly butcher at Bolyard’s Meat & Provisions and opted for the bone-in version of the 2-inch thick strip steak. While the ingredient list calls for four of these monsters, I opted for three, which was enough to feed a family of four with one steak left over for a hungry Sauce team.

The grilling instructions were spot on. The two-stage fire made both a pretty sear on the steaks and the medium-low coals finished the cooking to a perfect 135 degrees. The sauce au poivre was a creamy, slightly peppery sauce that complemented the beef but could just as easily be spooned over green vegetables or potatoes. To flame the apple brandy, the recipe directed me to carefully tilt the pan toward the flame to ignite the alcohol. Those are also be the directions to burn down my house, so I turned off the burner, added the brandy and set it alight with the long-handled barbecue lighter. My house is still standing, and I learned that huge cuts of meat plus an abundance of fire equals primal cooking at its finest.

Skill level: Easy. The directions are easy to follow and the recipes are un-fussy, focusing on the quality of the meat and simplicity of preparation.
This book is for: Fans of the flame. There are recipes for vegetables and all kinds of proteins ranging from grocery store staples to more specialized cuts.
Other recipes to try: Chicken spiedies, grilled whole trout with lemon and garlic butter and charred long beans.
The verdict: Long was the reign of The Grilling Book, but this week Feeding the Fire came out on top.




New York Strip Steaks with Sauce Au Poivre
4 servings

1 Tbsp. extra-virgin olive oil
2 Tbsp. very finely chopped shallots
1 ½ tsp. coarsely ground black pepper, or more to taste
2 Tbsp. apple brandy
2 cups heavy cream
1 Tbsp. pink peppercorns
Kosher salt and freshly ground black pepper
4 13-ounce strip steaks, about 2 inches thick

• Prepare a two-stage fire with high and medium-low sides in a grill.
• Meanwhile, in a medium skillet, heat the olive oil over medium-low heat. Add the shallots and cook until translucent, about 5 minutes. Add the coarsely ground black pepper and brandy and carefully tilt the pan slightly away from yourself to ignite the brandy (if you’re using an electric stove, carefully light the brandy with a match or lighter), then cook until the flames subside.
• Add the cream and pink peppercorns, bring to a simmer, and reduce by half. Season the sauce with more coarsely ground pepper, if necessary and salt to taste and keep warm over very low heat until ready to serve.
• Season the steaks generously with salt and freshly ground pepper. Grill the steaks over high heat, turning every couple of minutes, until well charred on both sides, 10 to 12 minutes. Transfer the steaks to the medium-low side of the grill and cook until an instant-read thermometer inserted horizontally into the middle of the steaks reads 135 degrees for medium, 10 to 15 minutes longer.
• Transfer the steaks to plates and let rest for 5 minutes then serve with the warm sauce.

Reprinted with permission from Artisan Press

By the Book: “Bon Appétit’s The Grilling Book” edited by Adam Rapoport

Saturday, April 9th, 2016



I don’t usually grill. The whole to-do about cleaning the grill, setting up and lighting the charcoal, waiting for it to get to temperature … It’s not exactly my favorite. However, if a friend is willing to do all of that for me, I’m down for the cooking part.

I chose to cook out of Bon Appétit’s The Grilling Book with its clean design and delicious-looking pictures. I made skirt steak with chimichurri sauce, both of which were new to me. The simple recipes are exactly the kind I enjoy when I’m entertaining: quick dishes with bright flavor.

The chimichurri sauce is acidic and herbaceous with savory, pungent raw garlic. Treat it like a condiment that brightens up anything grilled. The recipe makes enough for leftovers, and it will go well on a number of things: seared fish, grilled lamb and roasted vegetables. As for the meat, it doesn’t get much easier than flank steak. Pat the meat dry, season with salt and pepper, cook four minutes a side and enjoy medium-rare.

Skill level: Easy. There’s a ton of recipes, so there’s something for everyone. The recipes seem easy to follow and uncomplicated. Some are time-consuming (ribs take several hours) but not difficult.
This book is for: People who want creative grilling recipes and people who like to entertain.
Other recipes to try: Cantaloupe-basil agua fresca  and Chinese-style lobster with ginger, garlic and soy sauce
The verdict: Check back next week when the first challenger takes on The Grilling Book.





Skirt Steak with Chimichurri Sauce
4 servings

1 1½-lb. skirt steak, cut in half crosswise
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing
½ cup chimichurri sauce

• Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side.
• Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with chimichurri sauce.


1/3 cup red wine vinegar
2 tsp. kosher salt, more as needed
3 or 4 garlic cloves, thinly sliced or minced.
1 shallot, finely chopped
1 Fresno chile or red jalapeno, finely chopped
2 cups minced, fresh cilantro
1 cup minced flat-leaf parsley
1/3 cup finely chopped fresh oregano
¾ cup extra-virgin olive oil

• Combine vinegar, 1 teaspoon salt, garlic, shallot and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley and oregano. Using a fork, whisk in oil.
• Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
• To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
• Remove meat from marinade, pat dry and grill. Serve with reserved sauce.

Reprinted with permission from Andrews McNeel Publishing


Just Five: Steak with Porcini Slather

Wednesday, March 16th, 2016



I recently took a trip to northern California to visit one of the few friends who nerds out over food as much as I do. Her current obsession: porcini mushrooms. She demanded to know if I was equally infatuated. But here’s the thing – I really don’t get excited about mushrooms.

I’ll now eat my words (and my mushrooms) after that weekend and the amazing porcini dishes we tried. Upon my return, I was inspired to buy a pack of dried porcini mushrooms and play. This recipe was the winner.

If you do not have a spice grinder, you can blitz the porcini mushrooms in a food processor. It won’t be as fine, so add an extra tablespoon of oil when whisking the slather ingredients together and let rest one hour to soften the larger pieces. You can also find porcini powder in specialty shops. Ozark Forest Mushrooms makes a lovely one available at Larder & Cupboard.

With apologies to linguists, I am used the word “slather” as a verb and a noun here. The woodsy, savory porcini mixed with shallot, sugar and pepper make this decadent sauce worthy of such wordplay. I served this steak with the remaining slather slathered on my sides of potatoes and Swiss chard, cursing myself for not doubling the recipe.

Steak with Porcini Slather
2 servings

¼ oz. dried porcini mushrooms
1/3 cup olive oil
1 shallot, finely minced
2 Tbsp. granulated sugar
1 Tbsp. kosher salt
½ Tbsp. red pepper flakes
½ tsp. freshly ground black pepper
2 8-ounce, strip steaks, about 1-inch thick

• In a spice grinder, grind the dried mushrooms into a fine powder.
• In a small bowl, whisk together the mushroom powder, olive oil, shallot, sugar, salt, red pepper flakes and pepper. Set aside.
• In a cast-iron skillet over medium-high heat, sear the steak 4 minutes, then flip and cook another 3 minutes. Slather some of the mushroom sauce over the top of the steaks and cook 1 minute more for medium-rare.
• Remove from the skillet, cover with foil and let rest 5 minutes. Serve with the remaining sauce on the side and slather at will.


Just Five: Skirt Steak with Radishes

Wednesday, June 17th, 2015



Radishes are a divisive little vegetable. While some long for radish season to make a butter and radish sandwich (yes, that’s a thing) or spend hours mastering radish roses for garnish, many more see this pink nubbins as the things you don’t eat on the crudite plate, skipping right over them at the farmers market.

Don’t be that guy! When you cook radishes with butter, they develop a mellow peppery taste that pairs exquisitely with steak. The pungent green tops are edible, too, and adding arugula or spinach softens their sharp bite. This pretty pink and green dish comes together in a snap and stretches a cheap cut of steak to serve four in less than 30 minutes.


Skirt Steak with Radishes
3 to 4 servings

8 radishes with leaves
¼ cup water
2 Tbsp. butter
¼ tsp. kosher salt, plus more for seasoning
1/8 freshly ground black pepper, plus more for seasoning
1 Tbsp. whole grain mustard
2 to 3 cloves garlic, minced, divided
1 cup arugula or baby spinach
Vegetable oil for greasing
1 to 1½ lb. skirt steak

• Prepare a charcoal grill for high, direct heat.
• Remove the radish leaves, coarsely chop them and set aside.
• Quarter the radishes and place them in a medium saucepot with the water, butter, salt and pepper. Bring to a boil high heat, then reduce the heat to medium and simmer, stirring occasionally, until the radishes are fork tender, about 10 minutes. Add the mustard, half the minced garlic and radish leaves and simmer another 2 minutes. Remove from heat, stir in the arugula to wilt and set aside.
• Season the steak with the remaining minced garlic, salt and pepper. Oil the grate and grill the steak 5 minutes, then flip and grill another 4 minutes for medium-rare. Let rest on a cutting board 3 to 5 minutes.
• Thinly slice the meat against the grain. Divide the radish mixture evenly among 3 to 4 plates, then top each with steak slices.



By the Book: Dana Cowin’s Steak au Poivre

Saturday, January 3rd, 2015



It takes some moxie to admit one’s own shortcomings. Imagine being the editor of a preeminent food magazine and publishing a cookbook of confessions about where you’ve gone wrong in the kitchen. That’s what Dana Cowin, editor-in-chief at Food & Wine magazine, did in her Mastering My Mistakes in the Kitchen.

“I am going to be honest: I am not a great cook,” begins Cowins in the introduction. “As the longtime editor-in-chief of Food & Wine magazine, I’ve learned a lot about food by eating in extraordinary restaurants, tasting recipes in our test kitchen daily and talking to chefs. Yet, despite all that, there’s one culinary area in which I am not an expert: actual hands-on cooking.” But, with help from 65 estimable chefs worldwide, Cowin learns the tricks for tackling everything from soufflé to pan-roasted lobster.

As I paged through 100 recipes and learned of Cowin’s snafus with eggs, soups, seafood and more, I thought about the single-most area of cooking in which I need to improve. Without a doubt, it is meat. I’m great at making stock, which is why I hoard ham bones and chicken carcasses like a dog. But the actual meat – that scares me. I don’t want to ruin a prime cut. I’ll gladly whip up a salad, casserole, fritatta or curry while someone else tends to the meat.

As much as I would have delighted to cook Quickest Cucumber Kimchi following tips from David Chang or Pan-roasted Lobster with Red Miso and Citrus Sauce with advice from Eric Ripert, I knew I needed to face my fear. So I opened the cookbook to the meat chapter and put myself to the test with steak au poivre.

I knew that my chances for a better-tasting end result would improve drastically if I began with high-quality beef. At Bolyard’s Meat & Provisions, owner Chris Bolyard cut me 1-inch New York strip steaks from Shire Gate Farm in Owensville. He asked if I wanted bone-in or bone-out. Bone-in would give more flavor, he said. I opted out, though, because I wanted my steak au poivre to look like the photo in Cowin’s book. This column is called By the Book, after all.




While at Bolyard’s shop, I sought as much advice as possible. How long would the steaks need to come to room temperature? Let them sit out 30 minutes, 45 tops, Bolyard said, but far more important is to let the steaks rest five to 10 minutes once cooked.




The raw meat gets salted, then rolled in a pan of cracked peppercorns. Once the oil in the saucepan is smoking hot, it’s time to add the steak. Steaks cook fast, and I didn’t want to overcook and burn them. Cowin’s instructions to “let the steaks cook until the underside is nicely browned and they don’t resist when you try to flip them” was a helpful pointer.




While the meat rested, I focused on making the steak sauce, which was fun since it involves igniting cognac. I had my mise en place in order – shallots grated to a paste, Dijon, creme fraiche, lemon juice and water – so after the fire show, the sauce came together quickly. To serve, the steak is garnished with parsley and lemon zest. You can drizzle this divine sauce on the meat, but I served it on the side. Me and my meat had nowhere to hide. I tensed as I awaited the meat critique from my dinner companions. Cut. Chew. Moan. Repeat, repeat, repeat. Winner, winner, steak dinner!




Dana Cowin’s Steak au Poivre
2 servings

1½ Tbsp. black peppercorns
2 1-inch New York strip steaks (about ½-pound each), excess fat trimmed, at room temperature
Kosher salt
2 Tbsp. vegetable or canola oil
¼ cup cognac
2 small shallots, grated to a paste (preferably on a microplane)
1 Tbsp. plus 1 tsp. Dijon mustard
¼ cup creme fraiche
¼ cup freshly squeezed lemon juice
¼ cup water
2 Tbsp. finely chopped flat-leaf parsley
1 tsp. grated lemon zest

• Put the peppercorns on a small rimmed baking sheet and crush them with a small heavy skillet; be sure not to bash them. Season each side of the steaks generously with salt, then mop up the crushed peppercorns with both sides of the steaks.
• Heat a large heavy stainless steel skilled over high heat. Add the oil and swirl to coat the bottom of the skillet. When the oil is smoking hot, carefully place the steaks in the skillet, laying them down away from you (so that if any hot fat splatters, it splatters away from you). Let the steaks cook until the underside is nicely browned and they don’t resist when you try to flip them, about 4 minutes. Turn and cook on the second side until well browned, another 3 to 4 minutes. Turn the steaks onto their fat edges and brown them until the fat is nice and crisp, about 2 minutes. Transfer the steaks to a serving dish or dinner plates and let them rest while you make the sauce.
• Pour off and discard all but a very thin layer of fat from the skillet. Take the skillet off the heat and add the cognac. Carefully return the skillet to the heat – the alcohol should immediately burst into flames (not a bad thing!); if it doesn’t, ignite the cognac with a long match or lighter. Once the flames have subsided, lower the heat to medium, add the shallots and a pinch of salt and cooking, stirring, until the raw shallot aroma disappears, about a minute. Whisk in the mustard, creme fraiche, lemon juice and water. Season the sauce to taste with salt, and add more water if you prefer a looser consistency. Remove from the heat.
• Whisk half the parsley into the sauce and sprinkle the steaks with the remaining parsley. Season each steak with a pinch more salt and scatter the lemon zest evenly on top. Spoon the sauce over the steaks and serve immediately.

Reprinted with permission Harper Collins Publishing

What’s your cooking resolution? Tell us in the comments below for a chance to win a copy of Dana Cowin’s Mastering My Mistakes in the Kitchen.

Just Five: Strip Steak with Anchovy Butter

Tuesday, October 28th, 2014



Sometimes life is busy. Sometimes you look at your spouse and think, “When was the last time one of us finished a sentence without an interruption?” And sometimes it seems the only thing that will fix your troubles is a good old-fashioned steak dinner, but who can afford to go out and drop $100 – plus the babysitter, parking and a bottle of wine?

Luckily, a fabulous steak dinner doesn’t have to require a night out. Few things are more indulgent – or easier – than a steak slathered with a compound butter. The anchovy and garlic flavors are similar to those in bagna cauda, and the leftover butter is excellent served with salmon, potatoes, Brussels sprouts or green beans.


Strip Steak with Anchovy Butter
2 servings

1 stick unsalted butter, room temperature
2 Tbsp. anchovy paste or 8 anchovies, finely minced
2 garlic cloves, minced
2 tsp. fresh lemon zest
1/3 cup chopped flat leaf parsley
Kosher salt
Freshly ground black pepper
2 strip steaks
1 Tbsp. canola oil

• Using a hand mixer, combine the butter, anchovy paste, garlic, lemon zest, parsley and a pinch of salt and pepper in a mixing bowl, scraping the sides as needed. Place the butter into the middle of a 12-by-12-inch piece of plastic wrap, molding it into a cylinder. Wrap the butter log tightly and refrigerate at least 30 minutes.
• Generously season both sides of the steaks with salt and pepper. Add the canola oil to a cast-iron skillet or heavy-bottomed skillet over high heat. When the oil is shimmering, add the steaks to the skillet and sear, undisturbed, 4 to 5 minutes. Flip and cook another 2 to 3 minutes, or to desired doneness. Place the steaks on a plate, cover with foil and let rest 10 minutes.
• To serve, unwrap the compound better and slice off 2 ½-inch thick discs. Plate each steak and top each with a piece of butter. The remaining butter will keep, frozen, up to 6 months.

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