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Steak with Maitre Díhotel Butter

6 oz. butter, room temp
2 tbsp. lemon juice, fresh squeezed
1 tbsp. chopped parsley
1 tbsp. chopped tarragon
1 clove garlic, minced
4 Kansas City Strip Steaks
kosher salt & black pepper
canola oil
2 cups shallots, chopped
2 tsp. thyme minced
1/2 lemon
Directions: To make the maitre díhotel butter, beat 4 oz. butter and lemon juice in a mixer until itís all emulsified. Add in parsley, tarragon, and garlic until just combined. Place on parchment and roll into a log, and refrigerate until needed. Preheat oven to 425. Take 2 skillets, put over high heat. Add canola oil until hot. Add 2 steaks in each pan along with 1 tablespoon butter. When steaks are nicely browned on one side flip them over. Continually baste them with butter. Scatter the shallots and thyme and remaining 2 tablespoons butter around the steaks. Sautť for a minute and then remove the steaks to a baking sheet. Continue to sautť shallots until they have softened. Evenly distribute them on top of the steaks. Place baking sheet in the oven until steaks reach desired doneness (medium rare is recommended). When steaks are just done, squeeze Ĺ lemon over the top of them and place a round of Maitre díhotel butter on top of each steak and then place back in the oven until butter just begins to melt. Serve with grilled or steamed vegetables.
Servings: 4
Source: KC Steak Company

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