Seared Steaks with Caper-Tarragon Butter

Seared Steaks with Caper-Tarragon Butter
Seared Steaks with Caper-Tarragon Butter

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 oz. (1/2 c.) unsalted butter, softened

  • 3 T. capers, rinsed, drained, patted dry & chopped

  • 2 T. chopped fresh tarragon

  • 1 small clove garlic, minced & mashed to a paste

  • 1/2 tsp. worcestershire sauce

  • 2 boneless rib-eye steaks, cut into 2 portions

  • 2 T. olive oil

Directions

1.) In a medium bowl, mash butter with capers, tarragon, garlic, Worcestershire sauce, 1/4 tsp each salt and pepper. Spoon the mixture onto the center of plastic wrap and roll into a log, twisting and tightening ends. Refrigerate at least 1 hour (will keep up to a week in the fridge or 3 months in the freezer) 2.) Sprinkle steaks with salt and pepper and cook on a heavy duty skillet. 3.) Serve steak with butter.

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