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Recipe

Seared Steaks with Caper-Tarragon Butter

Servings: four.

This easy, do-ahead caper butter is also good with roasted or grilled vegetables, like asparagus or red bell peppers. Wrapped in plastic, the butter will keep in the refrigerator for about a week.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3 Tbs. capers, rinsed, drained, patted dry, and chopped
  • 2 Tbs. chopped fresh tarragon
  • 1 small clove garlic, minced and mashed to a paste
  • 1/2 tsp. Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • Two 1-inch-thick boneless rib-eye steaks, each cut into 2 portions (6 to 8 oz. each) 
  • 2 Tbs. olive oil

Preparation

  • In a medium bowl, mash the butter with the capers, tarragon, garlic, Worcestershire sauce, and 1/4 tsp. each salt and pepper. Spoon the mixture onto the center of a piece of plastic wrap and roll into a log, twisting and tightening the ends to secure them. Refrigerate for 1 hour to firm (the butter will keep for up to 2 days).
  • Set the steaks on a plate and sprinkle both sides with 1 tsp. salt and 1 tsp. coarsely ground black pepper. Let sit at room temperature for 15 to 30 minutes.
  • Heat the oil in a large (12-inch) heavy-duty skillet over medium-high heat until it’s shimmering. Add the steaks, evenly spaced, and cook without touching until they brown nicely and easily release from the pan, about 3 minutes. Turn and cook the other sides in the same manner, 6 to 8 minutes for medium-rare (an instant-read thermometer inserted into the thickest part of the steak should read 135°F).
  • To serve, place the steaks on a serving plate. Remove the butter from the refrigerator, thinly slice it, and top the steaks.

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