Minute Steaks with Lime-Caper Compound Butter
Small-portion steaks are fast to make and help with stretching your dollar.
Ingredients
- 20 oz total of steak, ribeye or porterhouse (other cuts are fine too)
- 6 T soft salted butter
- 1 large or two small cloves garlic, minced or grated
- 1 medium lime, zested and sliced
- 1 T capers, minced
- 2-3 Tbl course salt (optional)
Instructions
- First, make the compound butter. Add the garlic, lime zest, and capers to the soft butter and mix until well-incorporated. Then divide in half: half for cooking, half for serving.
- Cut your steaks to an appropriate size: approximately 4-6" across and ⅓" thick. If you're using two 10 oz steaks, you should be able to get 3 thin steaks from each. If you're using a large 20 oz steak, you'll want to cut it in half or thirds first, and then create your thinner slices. Optional: 15 minutes before cooking, salt the steaks on both sides with the coarse salt and allow them to sit at room temperature.
- Preheat your pan on medium-high heat. If you flick water onto the pan, it should sizzle loudly. You'll want it quite high to get a bit of sear on the meat. Then add 1 tablespoon of the compound butter and coat your pan with it. Then add 2 of your minute steaks, flipping them once, and cooking them about 30-40 seconds on each side. Add another tablespoon of the compound butter before you add the next two, and repeat until all the steaks are cooked.
- Allow the meat to rest for 5-10 minutes, and serve with the remaining compound butter and lime slices.