The Steaks with Herb Butter recipe is from the cookbook Williams-Sonoma Food Made Fast Weeknight Cookbook . This cookbook is truly one of my favorites out of my entire collection! If I am in a pinch and need a quick meal, I know I can just grab this book. It offers meals that are 20 minutes or less from start to finish, 30 minutes from start to finish, and make ahead options. The best part is that the recipes are quick, healthy, and use fresh ingredients. In the back of the book, there are also tons of helpful tips on:
- meal planning
- what foods to pair together
- seasonal foods
- pantry tips
- making a shopping list
Some of our family favorites are definitely in this cookbook! The Steaks with Herb Butter recipe happens to be one of my husband's favorites!!
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| The Herb Butter... So delicious!! |
Steaks with Herb Butter
Ingredients:
- 3 Tbs. unsalted butter, at room temperature
- 2 Tbs. snipped fresh chives
- 1 Tbs. minced fresh rosemary
- Salt and freshly ground pepper, to taste
- 4 rib-eye steaks, each about 1 inch thick
Directions:
Prepare the herb butter
In a small dish, stir together the butter, chives, rosemary, and a pinch each of salt and pepper.
Cook the steaks
Meanwhile, prepare a gas or charcoal grill for direct-heat grilling over high heat and oil the grill rack. Or, preheat a broiler (grill).
Season the steaks generously with salt and pepper, patting it firmly into the meat. Place the steaks on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, for 6-8 minutes total for medium-rare, or until done to your liking.
Divide the steaks among 4 plates, top with the herb butter, and serve.
Recipe from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
Does anyone have a favorite go-to cookbook? Has anyone tried this recipe and are as obsessed with it as I am?? Please let me know in the comments!!
In a small dish, stir together the butter, chives, rosemary, and a pinch each of salt and pepper.
Cook the steaks
Meanwhile, prepare a gas or charcoal grill for direct-heat grilling over high heat and oil the grill rack. Or, preheat a broiler (grill).
Season the steaks generously with salt and pepper, patting it firmly into the meat. Place the steaks on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, for 6-8 minutes total for medium-rare, or until done to your liking.
Divide the steaks among 4 plates, top with the herb butter, and serve.
Recipe from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
Does anyone have a favorite go-to cookbook? Has anyone tried this recipe and are as obsessed with it as I am?? Please let me know in the comments!!
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