Seared Steaks with Caper-Tarragon Butter

By Jaclyn

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

Preparation

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.