Brown Butter Steak

BROWN BUTTER STEAK

pairs well with Scalloped Potatoes

INGREDIENTS

1 Ribeye Steak

4 Tbsp Black Peppercorns*, Ground

3-4 Garlic Cloves, Smashed

Kosher Salt

1 Stick High-Quality Unsalted Butter

*Optional, Maldon (Flakey Salt)

*Note - you can use an assortment of peppercorns. I do not recommend using previously ground black pepper. The fresher, the better.

GRINDING THE PEPPERCORNS

There are several ways you can grind the peppercorns. You can use a mortar and pestle, a spice grinder, or by placing them in a ziplock bag and a meat mallet.

INSTRUCTIONS

1. Coat the steak with a generous amount of black pepper all over. This is the secret to a great crust! Once it is coated with the pepper, sprinkle the kosher salt all over the steak. It should look like it's slathered in a black pepper all over.

2. Melt one stick of high-quality butter over medium-low heat in a saute pan. As soon as the butter begins to brown, add the seasoned steak. Turn the heat up immediately upon placing the steak in the brown butter.

3. Flip the steak once a crust has formed, about 3-4 minutes.

4. Upon flipping the steak, add smashed garlic to the pan. Tilt your pan towards you, so you create a pool of brown butter. Using a large spoon, spoon over the brown butter, basting the steak repeatedly.

5. Sear the sides of the steak for about a minute each.

6. Finish with one final basting of the steak and then place on a cutting board to rest for five to ten minutes.

7. After the steak rests, naps, meditates (whatever you want to call it), slice it against the grain.

8. GRUB!