Sanagan’s Meat Locker – Steak with Butter Recipe

Peter Sanagan, owner of Sanagan’s Meat Locker really knows how to make his meat shine. Sanagan has shared with us his favourite recipe for a flavourful herb butter to accompany any steak.

As many of you know, a good steak rarely needs a sauce. I spent years in fine dining restaurants that would always include a sauce of some kind with the beef we sold, but at home, with a good steak from a reputable source, that is simply not necessary. However, I do like a little seasoned butter to melt over my steak. It gives a nice herbal, sweet, fattiness that really complements any steak cut, without taking anything away. For the steak, you can use anything you like, from rib eye to hanger.  Here I recommend striploin, but this butter recipe will work for them all.

For the Steak

2 striploin steaks, about 14 oz each
salt and pepper, to season
1 tbsp vegetable oil

For the Steak Butter

4 tbsp unsalted butter, softened at room temperature
1 tbsp chives, finely chopped
1 tbsp Italian parsley, finely chopped
1 tbsp tarragon, finely chopped
1 tbsp chervil, finely chopped
1 tbsp garlic, minced
1 tbsp shallot, finely diced
juice of one lemon
salt and pepper to taste

To Cook

Use a cast iron pan. If you don’t have one you can use your heaviest pan, but you should really get a cast iron pan. They’re not that crazy expensive. Put the pan on a medium high heat on your stove-top and let it heat up. Season the steaks with the salt and pepper and rub with the oil.

Sear the steaks in the pan, starting by placing them on the fat cap side first. This will look weird but trust me, you want to render a bit of that fat out. After a minute place the steaks on one side and cook under that side is a dark golden brown, then turn the steak to cook and get golden brown on the other side. Remove the steaks from the pan and lay to rest on a plate. Turn the heat down to very low on the cast iron pan.

Make the steak butter by thoroughly mixing all of the ingredients together. After resting the steaks for at least ten minutes, turn the heat back to a medium-low under the cast iron pan. When it is hot again, put the steaks in the pan to reheat and add the butter. Coat the steak with the butter, getting them nice and warm before removing them. Turn the heat off on the pan. The remaining butter should be slightly foamy and just turning nut-brown.

Slice the steaks with a nice sharp knife and place on a serving platter. Pour all of the remaining butter from the pan over all of the slices. I like to do a final sprinkling of sea salt at this point, but it is up to you. Serve and enjoy!

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