T-Bone Steaks with Hotel Butter

Inspired By Ree Drummond from The Pioneer Woman

PREP TIME

20 mins

COOK TIME

5 mins

TOTAL TIME

25 mins

YIELDS

4 servings

Ingredients

Steaks
Hotel Butter
  • 2 sticks Salted Butter, Softened
  • 1/3 c. Finely Minced Parsley
  • 1 whole Lemon, Zested and Halved
  • Finely Minced Garlic, Salt, Pepper, Any Mix of Herbs, Crushed Red Pepper, Paprika, Etc. (optional)

Directions

Well in advance, make the hotel/compound butter: Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it’s fluffy. Add parsley, the lemon zest, and the juice of half the lemon. Mix it until it’s totally combined, scraping the sides as needed. Add more parsley, more lemon juice, or salt and pepper if you’d like.

Lay a long piece of plastic wrap on top of a long piece of aluminum foil. Scoop the butter mixture in a long strip down the middle of the plastic wrap. Carefully pull one side of the aluminum foil/plastic wrap over the butter, squeezing the foil gently to form it into a long. Continue to roll the log of butter into a roll. When it’s all rolled up, twist the ends (like a piece of candy) until they become very taught (this means the butter is pressing together inside the plastic to form a cohesive roll.

Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.

To cook the steaks, salt and pepper both sides of the steak. Melt 2 tablespoons of butter in a heavy skillet over medium-high heat. When it’s melted and golden brown, fry the steaks until medium rare, about 2 minutes per side (or more or less, depending on thickness.)

Remove the steaks from the skillet and lay a thick slice of hotel butter on top of each steak so it will begin to melt. Serve within five minutes with mashed potatoes!