T-bone Steak & Beurre Maître d’Hôtel

In a large bowl, combine softened butter, parsley, lemon juice, salt & pepper. Mix until well incorporated. Place the butter onto some plastic wrap or parchment paper and roll up into a log shape. Put the log into the fridge to harden.

Meanwhile, cook the steak! Salt and pepper both sides of the steak, and heat a large pan over medium-high heat. If there’s a fatty side of the steak, start searing the fat side down so the fat starts melting into the pan. Once a bit of melted fat has accumulated, sear the rest of the steak in the fat. Cook for about 3 minutes per side.

While cooking the final side of the steak, get the compound butter and add about 4 tablespoons worth into the pan. Add in the minced garlic. Tilt the pan toward you so the melted butter and garlic form a pool, then use a spoon to baste this mixture on top of the steak for about a minute.

Remove steak from the heat, pour additional butter and garlic mixture on top if you desire. Let rest at least 10 minutes before cutting into it. Enjoy!