Compound Herb Butter Steak

Before You Begin

• ✱Compound butter requires 2+ hours to chill before use - plan ahead
• ✱Requires 48-blade meat tenderizer and instant-read thermometer
• ✱Recipe makes 2 steaks with restaurant-quality herb butter

Ingredients

• •2 lbs chuck steak (1.5-2 inches thick)
• •2 tbsp coarse sea salt
• •1 tsp fresh cracked black pepper
• •2 tbsp beef tallow or ghee(for searing)
• •4 tbsp grass-fed butter, room temperature
• •1 tbsp beef tallow, melted
• •1 tbsp fresh rosemary, finely minced
• •1 tbsp fresh thyme leaves
• •1/2 tsp flaky finishing salt

Directions

1. 1

   Make compound butter: Make compound butter first: In a medium bowl, combine 4 tablespoons room temperature butter, 1 tablespoon melted tallow, minced rosemary, and thyme leaves. Using a fork, mash and stir vigorously for 2-3 minutes until completely smooth and herbs are evenly distributed throughout.

2. 2

   Shape and chill butter: Lay out a sheet of plastic wrap. Spoon the herb butter onto it in a log shape. Roll tightly into a cylinder about 1.5 inches thick. Twist the ends like a candy wrapper. Refrigerate for at least 2 hours until firm.

3. 3

   Prep and tenderize steak: Remove chuck steak from refrigerator 45-60 minutes before cooking. Pat bone dry with paper towels. Using your 48-blade tenderizer, pierce thoroughly on both sides, making 2-3 overlapping passes. You should feel the meat getting noticeably softer.

4. 4

   Pound and season: Pound steak with a meat mallet to an even 1.5 inch thickness across the entire surface. Check with a ruler if needed - evenness is critical for consistent doneness. Season both sides generously with coarse salt and pepper. Let sit 15 minutes.

5. 5

   Setup for reverse sear: Preheat oven to 225°F. Place a wire rack inside a baking sheet. Pat steak dry again - this removes moisture that accumulated from salting. Place on wire rack and insert instant-read thermometer into the thickest part.

6. 6

   Reverse sear in oven: Roast in center of oven until internal temperature reaches 115°F for rare, 120°F for medium-rare, or 125°F for medium. This takes 60-75 minutes depending on thickness. Start checking at 45 minutes to avoid overshooting.

7. 7

   Heat skillet: Remove from oven and rest on counter for 10 minutes while you heat your cast iron skillet. Get the skillet screaming hot over high heat - 5 full minutes. It should be smoking when ready.

8. 8

   Sear the steak: Add 2 tablespoons beef tallow to the smoking pan. Carefully place steak in the center - it should sizzle aggressively and sound like rain on a tin roof. Sear 90 seconds per side without moving. A deep brown crust should form.

9. 9

   Rest and prep butter: Transfer steak to a cutting board and let rest 10 full minutes. Meanwhile, remove compound butter from fridge and slice into 6-8 coins about 1/4 inch thick. Let them come to room temperature slightly so they melt into the hot meat.

10. 10

    Slice against grain: Slice steak thinly against the grain - identify which way the muscle fibers run and cut perpendicular to them. This is the difference between tender and chewy. Arrange slices slightly overlapping on a warm serving platter.

11. 11

    Finish with butter: Place 2-3 coins of herb butter on top of the warm steak slices. They'll start melting immediately, creating pools of herbaceous richness. Sprinkle with flaky finishing salt and serve while the butter is still melting.

12. 12

    Storage and reheating: Store leftover steak slices and remaining compound butter separately in airtight containers in the fridge for up to 3 days. To reheat: bring steak to room temperature for 20 minutes, then sear in a hot skillet for 30-45 seconds per side. Top with fresh herb butter coins - never microwave or the steak becomes tough.

Nutrition Information