Pan-fried steak with basil butter

Pan-fried steak with basil butter

Based on 8 ratings
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Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-4+
500 g beef steaks (e.g. entrecôte)
60 g basil
⅓ lemon (juice)
100 g butter
3 cloves garlic
15 g rosemary
15 g thyme
40 ml olive oil
½ tsp salt
½ tsp cayenne pepper
½ tsp pepper
salt
pepper
roasted potatoes for serving
Metric
Imperial

Utensils

  • food processor
  • oven
  • plastic wrap
  • citrus press (optional)
  • cast iron pan
  • rubber spatula
  • cutting board
  • knife
  • spatula
  • freezer bag

Enjoy with

Sangiovese
A rich, full-bodied red with moderate acidity cuts through the texture of the delicate meat and perfectly matches the intensity of its taste.

Nutrition per serving

Cal
407
Protein
29g
Fat
38g
Carb
2g

Step 1/4

Crush garlic cloves. Pluck rosemary and thyme leaves from their sprigs. Transfer steaks to a freezer bag and add herbs, garlic, and olive oil. Seal the freezer bag, rub marinade into the steaks, and marinate for at least 2 hrs.
  • 3 cloves garlic
  • 15 rosemary
  • 15 thyme
  • 500 beef steaks
  • 40 ml olive oil
  • cutting board
  • freezer bag

Crush garlic cloves. Pluck rosemary and thyme leaves from their sprigs. Transfer steaks to a freezer bag and add herbs, garlic, and olive oil. Seal the freezer bag, rub marinade into the steaks, and marinate for at least 2 hrs.

Step 2/4

Chop basil. Dice butter and add to a food processor. Juice lemon and add salt, cayenne, pepper, and basil. Blend until everything is incorporated. Transfer to a piece of plastic wrap, form into a log, and wrap tightly. Refrigerate for at least 30 min.
  • 60 basil
  •  lemon
  • 100 butter
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • ½ tsp pepper
  • food processor
  • plastic wrap
  • citrus press (optional)
  • rubber spatula
  • knife

Chop basil. Dice butter and add to a food processor. Juice lemon and add salt, cayenne, pepper, and basil. Blend until everything is incorporated. Transfer to a piece of plastic wrap, form into a log, and wrap tightly. Refrigerate for at least 30 min.

Step 3/4

Meanwhile, pre-heat oven to 60°C/120°F. Heat a cast iron pan over medium-high heat. Once pre-heated, remove steaks from freezer bag and transfer them to the pan, together with herbs and garlic. Sear for approx. 4 – 5 min. on both sides. Transfer steaks, herbs, and garlic to a soup plate. Cover with another plate and let rest in the oven at 60°C/120°F for approx. 8 – 10 min.
  • oven
  • cast iron pan
  • spatula

Meanwhile, pre-heat oven to 60°C/120°F. Heat a cast iron pan over medium-high heat. Once pre-heated, remove steaks from freezer bag and transfer them to the pan, together with herbs and garlic. Sear for approx. 4 – 5 min. on both sides. Transfer steaks, herbs, and garlic to a soup plate. Cover with another plate and let rest in the oven at 60°C/120°F for approx. 8 – 10 min.

Step 4/4

Remove basil butter from refrigerator and slice for serving. Remove steaks from the oven and season to taste with salt and pepper. Serve with basil butter on top and roasted potatoes on the side. Enjoy!
  • salt
  • pepper
  • roasted potatoes for serving
  • cutting board
  • knife

Remove basil butter from refrigerator and slice for serving. Remove steaks from the oven and season to taste with salt and pepper. Serve with basil butter on top and roasted potatoes on the side. Enjoy!