Go Back
Pan Seared Steak |Tender steak is pan seared and oven roasted to juicy perfection, then topped with a porcini mushroom and herb compound butter and caramelized onions! |http://thechunkychef.com
Print Recipe
5 from 3 votes

Pan Seared Steak with Porcini and Herb Butter

Tender steak is pan seared and oven roasted to juicy perfection, then topped with a porcini mushroom and herb compound butter and caramelized onions!
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
Author: The Chunky Chef

Ingredients

PORCINI HERB COMPOUND BUTTER:

  • 1/2 oz dried porcini mushrooms divided (steakhouse blend mushrooms may be substituted)
  • 1/2 cup room temperature butter
  • 1 tsp kosher salt
  • 3/4 tsp fresh thyme minced
  • 1 tsp fresh parsley minced

STEAK:

  • 2 Ribeye steaks about 1 - 1 1/2 inches thick, brought to room temperature
  • 2-3 cloves roasted garlic
  • sprigs of fresh thyme
  • kosher salt and black pepper
  • 1 tsp olive oil
  • 1 Tbsp butter
  • Caramelized onions (amount is up to you)

Instructions

COMPOUND BUTTER:

  • To a small mixing bowl, add half of the dried porcini mushrooms. Pour boiling water over the mushrooms, cover, and let sit about 10 minutes, until mushrooms are soft.
  • Strain out mushrooms and press with a paper towel to press out the extra liquid.
  • Slice mushrooms and set aside.
  • Add remaining dry mushrooms to a food processor and pulse until they are turned into mushroom powder.
  • To the food processor, add the butter, salt, thyme, parsley and half the sliced mushrooms. Pulse until well blended.
  • Remove butter to a sheet of plastic wrap. Mix in remaining sliced mushrooms and roll into a log, twisting the ends to seal. Refrigerate 30 minutes to an hour, until firm.

STEAK:

  • Preheat oven to 475 degrees F.
  • Liberally season both sides of the steaks with salt and pepper and set aside to rest.
  • Over MED-HIGH heat, heat a large cast iron skillet (or oven proof pan) and add olive oil and butter.
  • Carefully place both steaks in the skillet, leaving room between the two. Once the steaks are in the pan, do NOT move them. Cook for 4 minutes, turn steaks over and cook another 4 minutes. If you try to flip the steaks and they are sticking to the pan, it means the steaks aren't ready to flip yet. Give them another 20-30 seconds and try again.
  • Remove pan from the heat, add garlic and thyme and slide pan carefully into the oven.
  • Bake about 5 minutes, then check doneness with a meat thermometer.
  • Once steak reaches desired doneness (about 135-140 for medium rare), remove from the oven.
  • Spoon pan juices over the top of the steak, add a pat or two of the compound butter, and let rest for 5-10 minutes.
  • Serve with an additional pat of compound butter, caramelized onions, and additional fresh thyme if desired.

Notes

1. Recipe adapted from FoodieCrush