Denver Steak with Lemon and Herb Butter
Servings: 2
Ingredients
- Oil for frying the steaks
- 4 Denver Steaks 1 per person
- 15 g butter
- Salt and Pepper we only use freshly ground
- 250 g butter softened
- 2 sprigs Flat leaf parsley
- 1 sprig tarragon
- Juice of 1/2 a lemon
- zest of 1 lemon
Instructions
- Make sure the steak is at room tempreture before cooking
- Lets make the lemon and herb butter first. Put the butter, lemon zest and juice, herbs, in a bowl and season with salt and peper. Mix together with a wooden spoon and set aside 4 heaped teaspoons for your steaks. Take a quick whiff of the butter, heavanly
- Place a piece of cling film on a your table and put half of the remaining butter in the middle running along the middle. Wrap the clingfilm around the butter and roll into a log shape. Repeat with the remainder.
- Now wrap the butter in foil and place in the freezer. You can use this in future, just cut off slices of butter.
- We move to the star of the show, the Denver steaks. Place your pan on the hob on medium to high heat with the oil. While waiting for it to get nice and hot, season your steaks to taste.
- When ready, place your steaks in the pan. As I always mention I prefer using a meat thermometer to cook my steaks perfectly. After roughly 2-3 minutes turn the steaks.
- Add the 15g plain butter. Do not burn the butter. Spoon over the melted butter onto the steaks. Test the tempreture and remove when your optimal tempreture is reached. I like it medium.
- The moment you place your steak on the plate to rest, add the reserved lemn and herb butter to each steak. Let is melt and also let the meat rest to absorb all the juices before slicing.
Notes
Denver steaks have a great beefy taste and good marbling. An all-rounder of a steak.