Al's Steak with Garlic and Herb Butter
Al's Steak with Garlic and Herb Butter
Nathan Congleton / TODAY
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Dress up seared steaks with a dollop of garlic-herb butter. Great news: The compound butter can be made days or even weeks in advance and refrigerated or frozen. 


  • Garlic and Herb Butter

    • 8 tablespoons unsalted butter, softened
    • 1 lemon, zested
    • 2 cloves garlic, minced
    • 3 tablespoons minced thyme leaves
    • Salt and pepper
  • Steaks

    • 6 5-ounce top sirloin steaks
    • Salt and pepper


To make the compound butter: In a small bowl, combine butter, lemon zest, garlic and thyme, and mix well. Taste and adjust seasoning with salt and pepper. If desired, roll the butter into a log to be cut into coins before serving. Cover and set aside; the compound butter can be refrigerated for a few days or frozen for a few weeks. 

To prepare and serve: Heat a skillet over high heat. Use a kitchen towel to blot any excess moisture from both sides of the steak and season both sides generously with salt and pepper. Use a pair of tongs to place the steak squarely in the dry pan. Brown on one side for about 3 minutes. In order to form a nice crust on the steak, resist the temptation to move it around as it cooks. Flip the steak and brown, without touching it, an additional 3 minutes. Lower the heat and cook for an additional 5 minutes or so, depending on your desired doneness. Top with a dollop (or slice) of garlic and herb butter. Remove the steak from the pan and set aside 10 minutes to “rest.” Slice against the grain of the meat and serve.

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