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Jin's mouth-watering steak

Steak with garlic butter



Ingredients:

4 (12-ounce) rib-eye steaks , 1 1/4-inch-thick, at room temperature

4 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste


For the garlic compound butter:

1/2 cup unsalted butter, at room temperature

1/4 cup chopped fresh parsley leaves

3 cloves garlic, minced

Zest of 1 lemon

1 teaspoon thyme, chopped

1 teaspoon rosemary, chopped

1 teaspoon basil, chopped

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

Pinch of cayenne pepper


Directions: To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.


Preheat oven to broil. Place an oven-proof skillet in the oven. Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste.


Remove skillet from the oven and heat over medium-high heat. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds. Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes. Serve immediately with garlic compound butter

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