- 1 stick unsalted butter softened
- 1 tsp Thyme leaves minced
- 4 cloves black garlic
- 1 small shallot minced
- salt and pepper
- Mix your softened butter, thyme, garlic, and shallot with a pinch of salt in a bowl. Turn out on a sheet of plastic and roll into a log, place in freezer to firm.
- Remove the steaks from the refrigerator approximately 30 minutes prior to grilling to bring to room temperature.
- Preheat the oven to 375°.
- Heat a large cast iron pan (or heavy bottom sauté pan) over medium high heat until you start to see wisps of smoke. Add enough oil to coat the bottom of the pan.
- Pat the steaks dry with a paper towel, and season both sides liberally with salt and pepper
- Press the steaks onto the surface of the cast iron, ensuring full contact. Cook the steaks until seared a deep golden brown on the first side about 2-3 minutes. Flip the steak and place about a tablespoon of black garlic butter on each steak, and place into a hot oven. Cook until medium rare or until desire doneness.
- Remove the steaks from the pan; if desired, top each with a ¼-inch thick round of the compound butter and loosely tent to rest for 5 minutes.
Suggested Sides: Arugula and Parmesan Salad with Roasted Fingerling Potatoes