Try this quick and easy butter steak recipe by Michael Smith from Chef Michael's Kitchen.
- 20 minutes
- 10 minutes
- 4 servings
- For the Horseradish Butter:
- ½ cup of Butter, at room temp
- 1 tablespoon of Green relish
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of fresh Thyme, chopped
- 2 tablespoons of Horseradish
- For the Steaks:
- 4 large sirloin steaks, 8 to 12 ounces each
- 3 tablespoons of butter
- A pinch of salt and pepper
- In a small bowl, cream the butter with the relish, Worcestershire, thyme and horseradish until everything is smoothly combined
- Place a piece of plastic wrap on your work surface
- Scoop the butter along the edge, forming a log shape roughly 4 inches long
- Roll the butter once so it is nearly covered in the plastic wrap, then gently roll further
- Tightly roll up the plastic wrap, grasp the ends of the plastic and twirl the works a few times, tightening the butter into a perfect round log.
- Alternatively place the butter in the bottom of a resealable plastic bag and repeat the same steps to form an even log
- Refrigerate or freeze for several hours or overnight until the butter is firm enough to slice.
- Season the steak with salt and pepper
- Heat a skillet over medium-high heat and add the butter, swirling to coat the pan
- Once it begins to sizzle add the steaks and begin searing their first sides until they’re crusty and caramelized, about 8 to 10 minutes
- Adjust the heat as needed high enough to keep the steaks sizzling but not so high as to burn the butter
- Flip the steaks and cook the other sides for another 6 to 8 minutes for medium-rare
- To judge whether the steak is done poke it with your finger; it will firm up as it cooks through.
- Serve with a slice of horseradish butter melting on top
Share it with your friends.