Monday, December 10, 2012

Herb Crusted Steak

You can use ribeye, tri tip, porter house, tbone, etc. Any meat works. This picture has my herbed butter on top.. which will melt down over the meat as it sits. Easy to make recipe below


  • 4 filet mignon, about 1 1/2 inches thick
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter, softened slightly (you can use salted butter, just leave the extra salt out)
  • 1/2 to 3/4 teaspoon sea salt (depending on how salty you like things)
  • 1/2 teaspoon coarsely ground black pepper
  • 2 teaspoons coarsely chopped fresh thyme,
  • 2 teaspoons coarsely chopped fresh sage
  • 2 teaspoons lemon zest
  • 3 tablespoons chopped chives
  • Place butter in a small bowl. Using a fork, mash until softened. Add salt and pepper and mash to incorporate. Add thyme, sage, and lemon zest. Mash to incorporate. Lastly, add the chives and stir to combine. Place butter on a piece of plastic wrap and tighten into a small dish. Chill until ready to use.
  • Butter will last, wrapped in the fridge, for up to one week.


Heat olive oil and garlic in a covered microwave safe bowl for 50-60 seconds. Remove and allow to cool. Add herbs and stir. Place filet mignon into a shallow glass dish. Pour herb mixture over and turn steaks to coat. Cover and let marinate for 1-4 hours in refrigerator. Preheat grill for high heat. Remove steaks, remove excess oil, and season with salt and pepper. Place on grill and cook for 5-6 minutes per side. Remove from heat and serve

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