Pan Seared Steak With Porcini And Herb Butter Recipes

PAN SEARED STEAK WITH PORCINI AND HERB BUTTER

Steps:

• To a small mixing bowl, add half of the dried porcini mushrooms. Pour boiling water over the mushrooms, cover, and let sit about 10 minutes, until mushrooms are soft.
• Strain out mushrooms and press with a paper towel to press out the extra liquid.
• Slice mushrooms and set aside.
• Add remaining dry mushrooms to a food processor and pulse until they are turned into mushroom powder.
• To the food processor, add the butter, salt, thyme, parsley and half the sliced mushrooms. Pulse until well blended.
• Remove butter to a sheet of plastic wrap. Mix in remaining sliced mushrooms and roll into a log, twisting the ends to seal. Refrigerate 30 minutes to an hour, until firm.
• Preheat oven to 475 degrees F.
• Liberally season both sides of the steaks with salt and pepper and set aside to rest.
• Over MED-HIGH heat, heat a large cast iron skillet (or oven proof pan) and add olive oil and butter.
• Carefully place both steaks in the skillet, leaving room between the two. Once the steaks are in the pan, do NOT move them. Cook for 4 minutes, turn steaks over and cook another 4 minutes. If you try to flip the steaks and they are sticking to the pan, it means the steaks aren't ready to flip yet. Give them another 20-30 seconds and try again.
• Remove pan from the heat, add garlic and thyme and slide pan carefully into the oven.
• Bake about 5 minutes, then check doneness with a meat thermometer.
• Once steak reaches desired doneness (about 135-140 for medium rare), remove from the oven.
• Spoon pan juices over the top of the steak, add a pat or two of the compound butter, and let rest for 5-10 minutes.
• Serve with an additional pat of compound butter, caramelized onions, and additional fresh thyme if desired.

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
• Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

PAN SEARED STEAK

Steps:

• Start by making the garlic butter. Set the butter out to soften ahead of time. It needs to be soft enough to stir without being melted.
• In a small bowl, combine the softened butter, salt, garlic cloves, parsley, fresh herbs, and pepper.
• Then, place the ingredients on a piece of plastic wrap, and roll closed. Twist the ends to secure.
• Transfer the butter to the refrigerator to firm up.
• Remove the steaks from the refrigerator about 30 minutes ahead of time.
• Heat a large cast iron pan over medium high heat. Add the oil, and swirl to coat.
• Pat both sides of the steaks dry with a paper towel, and season the steaks with garlic salt, oregano, and pepper JUST before cooking.
• Once the skillet gets hot, add the steaks and cook for 2-3 minutes each side for medium rare, 3-4 minutes for medium, or for 5 minutes each side for well done.
• Place a teaspoon or two of the garlic herb butter on a cutting board, and lay the cooked ribeyes over the butter. Let the steaks rest for 5-7 minutes before slicing and serving with extra garlic herb butter and your favorite sides.
• See post for tips, variations, and storage options.