Herb Butter Steak
It is hard to beat a locally raised grass-fed steak—but add butter with freshly picked herbs and you have found the key to my heart. There is just something about those fresh spring herbs that my taste buds have longed for all winter long, and when parsley, basil, and rosemary become ready in late spring you won’t be able to get enough of this herb butter. Fresh herbs are wonderfully easy to grow, whether you have a big home garden or just a window box. Basil, parsley, summer savory, and rosemary take up very little space, and the reward of having fresh herbs at your fingertips makes it a no-brainer.
Ingredients
- 2 teaspoons salt, divided
- Black pepper to taste
- 4 (6–8 oz.) top round or sirloin steaks
- 3 tablespoons chopped parsley
- 1 tablespoon chopped oregano
- 1 tablespoon chopped thyme
- 1 tablespoon chopped winter savory
- 4–5 cloves garlic, minced
- ½ cup unsalted butter, softened
- ½ tablespoon ghee
Instructions
- Generously salt and pepper both sides of the steaks and set aside while you prepare the herb butter. Mix the herbs and garlic together with the butter and ½ teaspoon of salt. Heat a cast-iron skillet over high heat with the ghee.
- Once the pan is hot (you can test this by flicking a few drops of cold water into the pan and listening for a sizzle), add the steaks and sear for 1 to 2 minutes on the first side until golden brown.
- Flip the steaks and reduce the heat to medium-high. Add in a few tablespoons of the herb butter and begin basting the steak, spooning the herb butter over the steak as it cooks. Continue basting the steak, adding more butter when needed until the steak is cooked to your liking. Cook to an internal temperature of 130 to 135°F for medium rare, 140 to 145°F for medium, 150 to 155°F for medium well, and 160°F for well done.
- Remove the steak from the pan and allow it to rest for about 5 minutes before serving.
Notes
Recipe and Photography courtesy of and reprinted from The Vermont Farm To Table Cookbook: Over 50 Fresh & Local Recipes For Every Season | By Nora Rice and Jenna Rice | Photographs By Jenna Rice | Published By Hatherleigh Press, Ltd., 2025
