Steak. I love it. I crave it sometimes. But I had never ever made it. Until one day at the grocery store there was a sale on meat. And we stocked up. I opted to cook the chicken first and let the steak sit in the freezer for about a month. And then that craving for steak really started to kick in. So I found a recipe, cooked it up, and, um, hello?! Steak is easy!!! Hahaha. I am laughing at myself.
I've talked before about simple recipes with good, basic ingredients. I want to master them and this is one of them. It is also another testament to the magical combination of lemon and garlic. Melt-in-your-mouth deliciousness.
Adapted from Gourmet via Epicurious
2 garlic cloves
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon black pepper
2 Tablespoons finely chopped fresh flat-leaf parsley
2 (1-inch thick) boneless beef top loin steaks, each about 1 pound (or whatever type of steak you have on hand)
1/2 teaspoon salt
3 Tablespoons olive oil
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, lemon juice, garlic paste, and 1/4 teaspoon pepper until well combined. Stir in parsley.
Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks, turning once, about 8 minutes total for medium-rare (the best!). Transfer steaks to a cutting board and let stand 5 minutes before serving.
Top steaks with a dollop of lemon garlic butter and spread to cover the meat. Cut into strips and enjoy.