Ingredients (serves 2)

• 2 8oz filets or sirloins

• 2 TBS Olive Oil

• Kosher salt and freshly ground black pepper, to taste

• 1/4 cup unsalted butter, at room temperature

• 2 TBS cup chopped fresh or dried parsley leaves

• 2 cloves garlic, minced

• Zest of 1/2 lemon

• 1 tsp thyme, chopped

• 1 tsp rosemary, chopped

• 1 tsp basil, chopped

• 1/2 tsp kosher salt

• 1/4 tsp ground black pepper

• Pinch of cayenne pepper if added heat desired

Steps

1. To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use.

2. Preheat oven to broil. Place an oven-proof skillet in the oven.

3. Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste.

4. Remove skillet from the oven and heat over medium-high heat. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute.

5. Using tongs, flip, and cook for an additional 60 seconds. Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once.

6. Let rest for 3-5 minutes. Serve immediately with garlic compound butter.