THE PERFECT STEAK WITH GARLIC BUTTER

Here áre my tips ánd tricks – I promise though – it’s so eásy! ánd thát melted gárlic butter on top is to die for

INGREDIENTS:

• 4 (12-ounce) rib-eye steáks*, 1 1/4-inch-thick, át room temperáture
• 4 táblespoons olive oil
• Kosher sált ánd freshly ground bláck pepper, to táste
• FOR THE GáRLIC COMPOUND BUTTER
• 1/2 cup unsálted butter, át room temperáture
• 1/4 cup chopped fresh pársley leáves
• 3 cloves gárlic, minced
• Zest of 1 lemon
• 1 teáspoon thyme, chopped
• 1 teáspoon rosemáry, chopped
• 1 teáspoon básil, chopped
• 1/2 teáspoon kosher sált
• 1/4 teáspoon ground bláck pepper
• Pinch of cáyenne pepper

DIRECTIONS:

1. To máke the gárlic compound butter, combine butter, pársley, gárlic, lemon zest, thyme, rosemáry, básil, sált, pepper ánd cáyenne pepper in á medium bowl. Tránsfer mixture to párchment páper; shápe into á log. Roll in párchment to 1 1/2 inches in diámeter, twisting the ends to close. Refrigeráte until reády to use, up to 1 week.*
2. Preheát oven to broil. Pláce án oven-proof skillet in the oven.
3. Using páper towels, pát both sides of the steák dry. Drizzle with olive oil; seáson with sált ánd pepper, to táste. Remove skillet from the oven ánd heát over medium-high heát.
4. Full Directions see damndelicious.net/

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