Butter-Cured Steak And Roasted Vegetables

If you've heard of butter-aged steak, then you know that the process can typically take up to 28 days while the meat matures inside of a thick coat of butter. It literally makes the meat as tender as butter, but due to the lengthy process, it's usually something left to the gourmets, master chefs, foodies, and those with a whole lot of patience. But if you don't want to wait an entire month for the juiciest steak of your life, go ahead and give our super fast shortcut a try!

Servings: 8-10
Prep Time: 45 minutes
Cooking Time: 40 minutes
Difficulty Level: Moderate

You'll Need:

For the herb butter:

  • 4 lbs butter
  • 5 garlic cloves
  • 1 bunch of thyme, chopped
  • 1 bunch of rosemary, chopped
  • 3 chili peppers, sliced
  • 3 anchovies, chopped
  • zest & juice of 1 lemon
  • salt & pepper to taste

For the steak:

  • 4-6 lb beef sirloin
  • salt & pepper to taste
  • 3 tbsp rosemary

For the roasted vegetables:

  • 4 lbs small potatoes
  • 2 lbs carrots
  • 2 lbs yellow carrots
  • 2 lbs purple carrots
  • salt & pepper to taste
  • rosemary sprigs
  • herb butter

Here's How:

1. For the herb butter, bring the butter to room temperature and combine with the rest of the ingredients.

2. Trim the fat and tendons from the beef, season it with salt, pepper, and rosemary, and freeze for 5 minutes.

3. Use a crinkle cutter knife (or create your own with a tin lid, as seen in the video) to cut the vegetables into thick slices. Spread the cut vegetables out on a baking tray and season with salt and pepper. Spread an even layer of the homemade herb butter over the vegetables and garnish with rosemary sprigs. Transfer the baking tray to a preheated oven and cook at 350°F for 45 minutes.

4. Completely coat the piece of beef with the homemade herb butter. Place a cooling rack on top of a baking tray, place the butter-coated piece of beef on the cooling rack, transfer everything to the fridge, and chill for 30 minutes until the butter crust has set.

5. Heat a pan over medium heat. Remove the butter-coated piece of beef from the fridge and cut it into 8-10 evenly thick slices. Place each individual steak in the hot pan and cook on both sides until the meat is cooked through, making sure to spoon the melted butter over the steak as it cooks.

6. Spoon a few tablespoons of melted butter over the butter-cured steak before serving with roasted vegetables.

Trust us, you've never had steak THIS tender! Is your mouth watering yet, or what?

Comments

Also hefty