Serves approximately 4 People
For steak cuts, the thickness varies, and therefore the cooking times will vary proportionally. These steaks are usually served medium-rare.
Compound Butter
½ lb. Butter, softened
2 tsp. Fresh Chives, chopped
½ tsp. Fresh Thyme, chopped
1 tsp. Fresh Parsley, chopped
¼ tsp. Kosher Salt
¼ tsp. Freshly Ground Black Pepper
Steaks
4 Rib-Eye or New York Steaks, 1 ½” to 2 “ thick
3 Tbs. Black Peppercorns, coarsely crushed
2 Tbs. Garlic, minced
3 tsp. Ground Cumin
2 Tbs. Olive Oil + additional for grill pan
Kosher or Sea Salt to taste
METHOD:
Stir softened butter in a small bowl with fresh herbs; add salt and pepper (you can also use a food processor to mix butter with the herbs). Place flavored butter onto a piece of plastic wrap. Fold the wrap over butter to seal, twisting both ends. Roll to form a log. Refrigerate until cold enough to slice.
Meanwhile, in a medium bowl, combine black peppercorns wit h garlic, cumin and 2 tablespoons of olive oil. Rub this mixture all over steaks and cover and refrigerate until ready to use.
Heat a large grill pan until hot. Add a little olive oil to prevent steak from sticking.
Season steaks with salt and place steaks on grill pan. Cook over medium-high heat for about 4 minutes per side for medium-rare. Transfer steaks to a warmed platter and season again with salt. Top each steak with a pat of compound butter and tent platter with aluminum foil. Allow steaks to rest for at least five minutes before serving.
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