Club Steaks with Parsley Butter
- 4 individual club steaks, about 1⁄3 pound each
- 1 tablespoon canola oil
- ½ teaspoon kosher salt
- ¼ cup dry red wine
- ¾ cup beef stock
- 1 tablespoon butter
- ½ teaspoon whole black peppercorns
- Parsley Butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon butter
Instructions:
This dish is also delicious cold or sliced into salad greens. You must try it!
- Trim any fat from the steaks.
- Heat the oil in a large skillet over medium heat and sear the steaks in the hot oil, frying for 3 to 4 minutes on each side.
- Remove the steaks to a warm platter and sprinkle with the kosher salt.
- Quickly pour the wine into the hot skillet; let it sizzle and reduce by more than half, about 2 minutes.
- Add the beef stock and continue to boil until reduced to about ⁄3 cup. Add the butter and peppercorns, stirring until the butter is melted.
- Remove the peppercorns to a paper towel. Using a mallet or heavy pan, crack the peppercorns and return them to the skillet. Stir well.
- Prepare the parsley butter: In a food processor, blend together the parsley and butter until smooth.
- Spoon the sauce over the steaks and serve with 1 teaspoon of parsley butter each.