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Alex Hill’s Father’s Day Steak
Nothing says “I love you” like a delicious home-cooked meal! And for Father’s Day, Sweet July resident Alex Hill has the perfect recipe to fit the bill: Tender and juicy rib eye steak topped with a compound butter that packs .
Ingredients
Instructions
step 1
Let your steak come to room temperature, about 45-60 minutes.
step 2
Generously season with kosher salt & fresh cracked pepper!
step 3
A good rule of thumb: cook 4-5 minutes on each side depending how thick your steak is. Preheat your cast iron skillet on medium/medium high heat and add the olive oil. Add your steak to the skillet and don’t touch it so it gets a good sear.
step 4
Let your steak rest for 5 minutes. Set a timer and leave it alone. Letting your steak rest allows the juices to redistribute so it’s nice and juicy!
step 5
Cut your steak AGAINST the grain. Cutting against the grain means cutting against the muscle which equals a tender bite of your steak. If you cut with the grain, it results in a chewy steak. Find the grain and cut the opposite way.
step 6
For the calabrian chili compound butter, combine all ingredients in a bowl and taste to adjust seasoning. Optional: roll into a log on parchment paper or saran wrap and let it harden in the fridge.
step 7
Serve your steak with the compound butter on top!
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