2 tablespoon canola oil – (or other high heat cooking oil)
1 teaspoon salt
teaspoon freshly grated black pepper
2 tablespoon Butter
For the Garlic Butter Sauce
½ cup Unsalted Butter
4 cloves garlic – minced
2 teaspoon garlic powder
½ teaspoon salt
1 tablespoon fresh lemon juice – plus more to taste
1-2 tablespoon fresh parsley – minced (optional)
For the Steak
Remove the steak from the refrigerator and drizzle each size with approximately 1 tablespoon of olive oil and sprinkle with salt and pepper. Rub the olive oil and seasoning into the steak, coating the entire surface.
Allow the steak to come to room temperature.When ready to cook, heat a large skillet (preferably cast iron) over high heat. Add 2 generous tablespoons of oil to the skillet.
Once the skillet is nice and hot, add the steak.Use a pair of cooking tongs to flip the steak every 30-60 seconds. Meanwhile, as the steak is cooking, very carefully tilt the pan and spoon the hot oil and juices over the top of the steak.After the steak has been cooking for approximately 2-3 minutes, add the butter.
Continue to flip and spoon the melted butter over the top of the steak until the internal temperature reads between 125-130 degrees F (for a medium rare steak) on a digital thermometer. Immediately remove your steak from the pan and allow to rest for at least 5 minutes. Serve with your favorite sides and garlic butter sauce.
For the Garlic Butter Sauce
Melt 1-2 tablespoons of butter in a small saucepan over medium heat. Add the garlic and saute for approximately 30-60 seconds, stirring constantly.
Do not let the garlic burn, reduce the heat to low if needed.
Add the remaining butter, garlic powder, and salt to the pan. Stir well to combine. Once the butter has melted, add the lemon juice and continue to cook for an additional 30 seconds, stirring constantly.
Remove the butter from the heat and stir in the minced parsley, if using. Best served hot.
Add chopped onions to 1/4 of the butter in a pan. Over low heat, let the butter melt with the onions. Careful to not toast the onions – onions will turn translucent but there shouldn’t be browning at all. The butter should also come to a gentle sizzle.
Once onions turn translucent, or you start smelling it, add in the rest of the butter. Still keeping a low heat, allow butter to melt slowly. When all of the butter has almost melted, turn off the heat.
Add tarragon, parsley, sage (and basil if using), anchovies, ground nutmeg, walnuts, capers, ground pepper. Blend this up, so you get a butter cream. Optional: pour this mixture in a pouring or measuring cup for the next step, so it’s a less messier process.
In a separate bowl, add egg yolk, mustard, maggi seasoning sauce (or worcestershire sauce), and the vinegar. Use a whisk or hand mixer to beat this mixture. Gradually pour in the butter cream from earlier. Eventually this will become a thick creamy consistency, much like mayonnaise.
Pour 2/3rds of the mixture into a saucepan. Meanwhile, prepare a bowl filled with cold water. Your pan should be able to sit in the bowl easily.
Heat the saucepan over low to medium heat, and continuously stir. Do not let this come to a boil. Stir until it breaks and turns into a crumbly liquid. It should look “ruined”.