The herb butter for these steaks (from Brooklyn's Marlow & Sons) is an adaptation of a classic accompaniment called ma?tre'd butter.
1. Rub steaks generously with salt and pepper and set aside to let rest for at least 30 minutes at room temperature. Combine the butter, parsley, chives, and shallots with a fork in a medium bowl. Season lightly with salt and pepper; cover with plastic wrap and set aside.
2. Heat 2 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add 2 steaks and cook, flipping once, until seared and medium rare, about 8 minutes. Transfer steaks to a plate and let rest for 5 minutes. Repeat with remaining oil and steaks. To serve, smear each steak with 2 tbsp. of the herb butter.
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 | ||
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Calories: 458 | ||
Calories from Fat: 458 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.1g | 68 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 44.4mg | 2 % | |
Potassium 54.3mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.4g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 458
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