INGREDIENTS:
- 4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- FOR THE GARLIC COMPOUND BUTTER
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup chopped fresh parsley leaves
- 3 cloves garlic, minced
- Zest of 1 lemon
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- 1 teaspoon basil, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Pinch of cayenne pepper
- To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
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