Steak Entrée Recipe

Prepare Beurre Maître d'Hôtel butter

In a small bowl, combine softened unsalted butter with finely chopped parsley, lemon juice, lemon zest, salt, and white pepper until thoroughly mixed. Transfer onto a sheet of parchment, roll into a log, and chill until firm.

Season the steaks

Pat steaks dry. Generously season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature for 20-30 minutes before cooking.

Crispy shallots

Toss shallots in a light dusting of flour. Pour oil into a heavy pan to a depth of about 1 inch and heat to 350°F (175°C). Fry shallots in batches until golden brown and crisp, about 2-3 minutes per batch. Drain on paper towels and season lightly with salt.

Sear the steaks

Heat a heavy skillet over high heat. Add 1 tablespoon oil and 2 tablespoons butter. When shimmering, add steaks and sear 2-3 minutes per side for medium-rare, flipping once. During the last minute, baste with the melted butter.

Rest and finish

Transfer steaks to a warm plate and let rest 5-8 minutes. Slice a small amount of Beurre Maître d'Hôtel butter and place on top of each steak to melt; spoon over any pan juices if desired.

Plate and garnish

Top each steak with a pat of Beurre Maître d'Hôtel butter and a generous sprinkle of crispy shallots. Serve immediately.