Recipe: Yummy Butter Seared Steak Batch 80

Butter Seared Steak Batch 80. Move the steaks to a baking sheet and top each steak with a round of compound butter then with foil and leave to rest. I usually use actual butter but I read that it has water in it. So I used ghee, which is clarified butter without water.

Seared Chicken w/ Zucchini Noodle Al Pastor Bowl. Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. You can have Butter Seared Steak Batch 80 using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Butter Seared Steak Batch 80

1. Prepare 2 pounds of top sirloin steak.
2. Prepare 2 teaspoon of kosher salt divided.
3. Prepare 1 teaspoon of ground black pepper divided.
4. Prepare 1/2 teaspoon of granulated garlic powder divided.
5. It's 2 tablespoons of peanut oil.
6. It's 1/3 stick of butter.
7. You need 1/3 cup of red wine.

Once you flip the steaks you can add a handful of fresh thyme and peeled garlic cloves, if desired, for some extra flavor and color. Transfer to a platter; cover and keep warm. Generously season steak with salt and pepper. Add olive oil, herbs, lemon zest and juice, and diced garlic to a large bowl or (preferably) a large plastic bag and mix well.

Butter Seared Steak Batch 80 instructions

1. I don't like tendons or sinews. Trim the steaks and save the trimmings for a recipe later. Allow steak to get to room temperature..
2. Season the steak with salt, garlic, and pepper. Heat the oil. Sear the steaks with seasoned side down in hot oil..
3. Add the rest of the seasonings on the top side. When both sides are seared very well you can sear the edges if you like, add the butter. When the butter melts baste with a spoon the melted butter oil mixture for about 10-12 minutes..
4. Remove the steaks from the pan. Add the red wine to the pan and reduce it down deglazing the pan. Pour the Reduction over the steaks and serve. I hope you enjoy!!!!.

When considering the maillard reaction, think about three key benefits: browning, complexity of flavor, and aroma. I usually use actual butter but I read that it has water in it. So I used ghee, which is clarified butter without water. Dip the spoon into the butter and continually douse the steak with it, over and over. Move the garlic slices around with the butter and make sure that they spend enough time in the pan that they get slightly browned, but once they reach that point, spoon them on top of the steak and leave them so they don't burn.