KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
You can use vegetable oil in place of the butter, but your steak won't be quite as browned and delicious.
This recipe easily multiplies if you are cooking more than one steak. When scaling up, use 4 tablespoons of butter for every two steaks.
1 teaspoon garlic salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 bunch fresh thyme, sage, rosemary or a combination
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon crushed red pepper (optional)
One 1 1/2- to 1 3/4-inch-thick rib eye, T-bone or Porterhouse steak, removed from the refrigerator at least 1 hour before cooking
Finishing dressing:
1 tablespoon extra virgin olive oil
1/2 teaspoon lemon zest
Salt and pepper to taste
|
1st Keep
 mlehet
|
Comments