Pan Seared Steak with Porcini and Herb Butter
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
13 mins
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Total Time
33 mins
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Course
Main Course, Others
Pan Seared Steak with Porcini and Herb Butter
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Tender steak is pan seared and oven roasted to juicy perfection, then topped with a porcini mushroom and herb compound butter and caramelized onions!
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Ingredients
PORCINI HERB COMPOUND BUTTER:
- 1/2 oz dried porcini mushroom divided (steakhouse blend mushrooms may be substituted
- 1/2 cup butter room temperature
- 1 tsp kosher salt
- 3/4 tsp thyme minced, fresh
- 1 tsp parsley minced, fresh
STEAK:
- 2 ribeye steak about 1 - 1 1/2 inches thick, brought to room temperature, plural
- 2-3 cloves garlic roasted
- thyme fresh, sprigs
- kosher salt
- black pepper
- 1 tsp olive oil
- 1 Tbsp butter
- onion caramelized, amount is up to you
Instructions
COMPOUND BUTTER:
- To a small mixing bowl, add half of the dried porcini mushrooms. Pour boiling water over the mushrooms, cover, and let sit about 10 minutes, until mushrooms are soft.
- Strain out mushrooms and press with a paper towel to press out the extra liquid.
- Slice mushrooms and set aside.
- Add remaining dry mushrooms to a food processor and pulse until they are turned into mushroom powder.
- To the food processor, add the butter, salt, thyme, parsley and half the sliced mushrooms. Pulse until well blended.
- Remove butter to a sheet of plastic wrap. Mix in remaining sliced mushrooms and roll into a log, twisting the ends to seal. Refrigerate 30 minutes to an hour, until firm.
STEAK:
- Preheat oven to 475 degrees F.
- Liberally season both sides of the steaks with salt and pepper and set aside to rest.
- Over MED-HIGH heat, heat a large cast iron skillet (or oven proof pan) and add olive oil and butter.
- Carefully place both steaks in the skillet, leaving room between the two. Once the steaks are in the pan, do NOT move them. Cook for 4 minutes, turn steaks over and cook another 4 minutes. If you try to flip the steaks and they are sticking to the pan, it means the steaks aren't ready to flip yet. Give them another 20-30 seconds and try again.
- Remove pan from the heat, add garlic and thyme and slide pan carefully into the oven.
- Bake about 5 minutes, then check doneness with a meat thermometer.
- Once steak reaches desired doneness (about 135-140 for medium rare), remove from the oven.
- Spoon pan juices over the top of the steak, add a pat or two of the compound butter, and let rest for 5-10 minutes.
- Serve with an additional pat of compound butter, caramelized onions, and additional fresh thyme if desired.
Notes
- Recipe adapted from FoodieCrush
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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