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Seared Steaks with Caper-Tarragon Butter


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Seared Steaks with Caper-Tarragon Butter 0 Picture


  • 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



Step 1

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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