December 28, 2014
Bacon, steak, butter… Need I say anything else?
Steak with Bacon Butter
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For the Steak
- Steak: Filet or New York strip 8-12 oz
- Butter: for the frypan
- Salt and Pepper
For the Bacon Butter
- 1 stick of unsalted butter, softened
- 1 tablespoon parsley, minced
- 2 cloves of garlic, minced
- 2 pieces of bacon
To prepare the Bacon Butter
- Fry the bacon in a pan over medium high heat until crispy on both sides. Leave to cool on paper towel. Chop into little bits.
- In a bowl combine the butter with the parsley, chopped bacon, 1/2 teaspoon salt, 1/4 teaspoon pepper. Once it is mixed evenly prepare a length of plastic wrap and place the butter mixture on one side. Roll the butter into a cylinder and wrap and refrigerate.
For the steak
- Preheat the oven to 375 F.
- Season both sides of steak with salt and pepper.
- Heat a grill pan on medium high and melt butter. When the pan is hot sear the steak on both sides to form a crust.
- To finish the steak to desired doneness put the grill pan in the oven for several minutes.
- Carefully remove the hot pan from the oven.
- Allow the steak to rest for 10 minutes before slicing.
- Serve hot with a slab of bacon butter on top.
- The bacon butter lasts up to a week in the fridge and tastes good with just about anything.
- The internal temperature of a medium rare steak is approximately 130-135 degrees F.
- The thickness of your steak will determine the amount of oven time required. For best results I recommend the use of an instant read thermometer.
The Garlic Pad http://www.thegarlicpad.com/
Categorized as: Meat Tagged: bacon, butter, dinner, fancy dinner, filet mignon, filet mignon with bacon butter, grill, medium, medium rare, new york strip with bacon butter, special occasion, steak, steak with bacon butter, The Garlic Pad
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