Steak with Steak Butter

Start to finish: 10 minutes
Hands-on time: 10 minutes
Servings: Makes about 16 tablespoons (1/2 pound)



  • 1/2 pound Homemade Butter (see recipe below) or store-bought unsalted butter, cut into tablespoons and softened to room temperature
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, finely minced
  • 1/2 teaspoon kosher salt


  1. Using an electric hand mixer, combine the butter, Worcestershire, mustard, garlic, and salt, and mix well.
  2. Divide the butter in half, roll up each half of the butter in a log shape in plastic wrap or parchment paper and chill or freeze.


Start to finish: 4 hours, 35 minutes
Hands-on time: 20 minutes
Servings: 4

  • 1 1/2 pounds 1-inch-thick steaks, such as flat iron, tri-tip, or boneless short rib
  • 1 1/2 teaspoons kosher salt
  1. Pat the steaks dry, season on all sides with the salt, cover, and chill for 4 hours. If you don’t have time, season the steaks as far in advance as you can.
  2. Pat the steaks dry. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat, reduce the heat to medium, add the steaks, and cook for 3 to 4 minutes per side for medium rare. Transfer to a plate, cover loosely with foil, and let rest for 8 minutes.
  3. Slice the steak into 1/4-inch slices against the grain, arrange one-fourth of the slices on each of 4 plates and top each portion with some of the butter.


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