PAN-FRIED RIB-EYE STEAKS WITH SPICY HERB BUTTER

PAN-FRIED RIB-EYE STEAKS WITH SPICY HERB BUTTER image

Yield 6 Servings

Number Of Ingredients 10

Previous Next

1 1/2 TBSPs chili-garlic sauce (available in Asian markets)
1/2 TBSP chopped fresh thyme
1 TSP chopped fresh tarragon
1 TSP fresh lime juice
3/4 TSP prepared steak sauce
1/4 TSP Worcestershire sauce
1/2 CUP (1 stick) butter, room temperature
Sea Salt
6 8oz 1-inch-thick rib-eye steaks
1 1/2 TBSPs olive oil

Steps:

Blend chili-garlic sauce, chopped thyme, chopped tarragon, lime juice, steak sauce, and Worcestershire sauce in processor. Mix in butter. Season to taste with sea salt and pepper. Mound butter on sheet of plastic wrap; roll into 1 1/2-inch-diameter log and refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Rub steaks with oil and season generously with sea salt and pepper. Heat 2 heavy large skillets over high heat. Add 3 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Cut herb butter into thick rounds. Transfer steaks to plates. Top steaks with butter and serve.