Pan-fried steak with basil butter

Step 1/4

• 1½ cloves garlic
• 7½ g rosemary
• 7½ g thyme
• 250 g beef steaks
• 20 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

• 30 g basil
• ⅛ lemon
• 50 g butter
• ¼ tsp salt
• ¼ tsp cayenne pepper
• ¼ 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

• 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

• 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!

Enjoy your meal!