Steak On A Hot Rock With Wild Herb Butter Recipes

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STEAK ON A HOT ROCK WITH WILD HERB BUTTER



Steak On a Hot Rock with Wild Herb Butter image

Provided by Nick Fauchald

Categories     Garlic     Herb     Kid-Friendly     Dinner     Steak     Summer     Grill/Barbecue     Butter     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4

Number Of Ingredients 8

For the Wild Herb Butter:
1 head of wild spring garlic (or 1 large garlic clove), finely chopped
1/2 cup (1 stick) salted butter, room temperature
2 tablespoons assorted wild or cultivated herbs (such as chives and/or parsley), finely chopped
For the steak:
2 (1 1/2-pound) 1 1/2"-thick boneless rib-eye or strip steaks
Vegetable oil (for cooking)
Kosher salt and freshly ground black pepper

Steps:

  • Make the Wild Herb Butter:
  • Mix garlic, butter, and herbs in a small bowl. Transfer to a resealable container (small jars work well). Seal and store until ready to use.
  • Cook the steak:
  • Find 2 of the flattest rocks you can; they should be large enough to fit steaks and at least as thick (about 2" thick is perfect). Place rocks in the center of a fire pit and build a campfire on and around them. Let fire burn until hot coals have covered the rocks (you can help this along by pushing coals on and around them), about 30 minutes.
  • Using tongs or heatproof gloves, move rocks away from flames and place them on top of a bed of hot coals. Sprinkle a few drops of water on the rocks-the rocks are ready when the water sizzles and skips across their surface.
  • Brush steaks with oil and season generously with salt and pepper (really make it rain). Brush any coals or ash from surface of rocks and place 1 steak on top of each. Cook steak until it easily releases from rocks, 6-12 minutes per side for medium-rare, depending on how hot the rocks are. Check for doneness by touch, using an instant-read thermometer (125°F for medium rare), or by cutting into steak to see the internal color.
  • Transfer steak to a plate or cutting board and place a nob of Wild Herb Butter on top. Let rest for 5 minutes. Cut steak into thick slices and divide among plates, dotting slices with more butter.
  • Do Ahead
  • Butter can be made and chilled for up to 5 days, or stored at room temperature for up to 2 days.

HERB BUTTER SERVED ON STEAKS



Herb Butter Served on Steaks image

The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. Herb butters are so quick to make and are great to have in the freezer - fantastic to have with vegetables, chicken, lamb chops or just on some toasted ciabatta. They can be made with any herbs - thyme, lemon zest and garlic, or sun-dried tomato, basil and garlic. This dish has summer savory in it, which is a very English herb, is quite strong, and apparently stops flatulence! And is a great substitute for salt and pepper.

Provided by Jamie Oliver

Categories     main-dish

Time 2h

Yield 2 servings

Number Of Ingredients 11

6 sprigs fresh rosemary
1 pound rib-eye of beef, off the bone
Oil
2 cloves garlic
Small bunch (20 grams) summer savory leaves
Pinch sea salt
8 3/4 ounces (250 grams-2 sticks plus 2 tablespoons) unsalted butter, at room temperature
Potatoes, peeled, cut in to 1 inch dice and cooked for 10 to 15 minutes
Fresh rosemary leaves
1 bulb garlic
Sea salt and freshly ground black pepper

Steps:

  • Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
  • Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
  • Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
  • Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
  • Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
  • To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
  • Butter: .

HERB BUTTER



Herb Butter image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

1/2 pound (2 sticks) unsalted butter, at room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

HERB BUTTER FOR STEAK



Herb Butter for Steak image

If you've ever purchased herbs for a recipe and you have some left over, put them to good use by making an herb butter. This recipe uses parsley, sage, rosemary, and thyme, because I have them growing in my garden. If your family prefers a different combination, go ahead and substitute what they like. The ratio is 1/2 cup of butter to 1/4 cup minced herbs, so use any herbs you like. Simply place a portion on top of a cooked steak, just like a fancy steakhouse would do.

Provided by Bibi

Categories     Compound Butters

Time 1h15m

Yield 8

Number Of Ingredients 8

½ cup unsalted butter, softened, divided
2 cloves garlic, minced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
1 teaspoon fresh thyme leaves
¼ teaspoon sea salt, or to taste
aluminum foil or parchment paper

Steps:

  • Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
  • Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
  • Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
  • Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
  • Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
  • Return to the refrigerator until firmed up, about 40 minutes.
  • Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 57.3 mg

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