Cowboy Butter Steak
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steak gently in a 250° oven until warmed through but not overcooked.
Ingredients :
- 1 bone-in ribeye steak
- 1 3/4 tsp. kosher salt, divided
- 1 cup unsalted butter, softened
- 2 garlic cloves, minced
- Zest of 1 lemon
- 2 Tbsp. thinly sliced chives, plus more for serving
- 1 Tbsp. Dijon mustard
- 2 tsp. hot sauce
- 2 tsp. prepared horseradish
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. smoked paprika
- 1/4 tsp. chili powder
- 1 Tbsp. neutral oil
- Flaky sea salt
Directions :
- Heat a medium stainless steel or cast-iron skillet over medium-high heat. Pat steak dry; season all over with 1 tsp. kosher salt.
- In a small bowl, mix butter, garlic, lemon zest, chives, mustard, hot sauce, horseradish, pepper, paprika, chili powder, and remaining 3/4 tsp. kosher salt until smooth.
- Pour oil into skillet and swirl to coat. Place steak in pan and cook, undisturbed, until a golden brown crust forms and steak easily lifts from pan, 3 to 4 minutes. Turn steak and reduce heat to medium. Add 2 Tbsp. cowboy butter to pan and let melt. Using a large spoon and tipping skillet if needed, scoop up some melted butter and spoon it over steak. Cook until instant-read thermometer inserted into the center registers 125°, 3 to 4 minutes more.
- Transfer steak to a cutting board and let rest 5 minutes. Cut away from bone and slice across the grain. Top with sea salt, a dollop of cowboy butter, and a sprinkle of chives.
