SHOULDER STEAK WITH HERBS

Shoulder Steak With Herbs image

Provided by Jacques Pepin

Categories dinner, easy, quick, main course

Time 10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
6 beef shoulder blade steaks (chicken steaks), 5 to 6 ounces each
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 or 5 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)
1 tablespoon unsalted butter
1/4 cup fresh herb mixture (tarragon, chives, parsley, etc.), finely chopped

Steps:

Heat the oil until hot in one very large or two smaller, sturdy skillets. Sprinkle steaks with salt and pepper, and place in the hot oil. Cook 2 to 3 minutes over medium to high heat on each side for 1-inch steaks (medium rare).
Place steaks on a platter. Add garlic to drippings in skillet; saute for 20 seconds. Add 1/3 cup water (if 2 skillets are used, 1/3 cup in each), mix well and cook, stirring, until encrusted juices have melted. If you use 2 skillets, combine contents of both in one of the skillets.
Add butter and herbs; cook for a few seconds, until the butter melts.
Spoon the butter-herb mixture over the steaks, and serve immediately (or hold for 10 to 15 minutes in a 180-degree oven before serving).

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 16 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 291 milligrams, Sugar 0 grams, TransFat 0 grams