PAN-SEARED STEAKS
WITH GARLIC CILANTRO BUTTER
These steaks were tender as can be with a delicious,
flavorful butter. The trick is not to
cook the steaks right through; there should be enough pink showing and the steaks should be tender. Use parsley
if you are not a fan of cilantro. It
think it is in the same family of herbs, but it is much milder in flavor and
also great in this recipe. Cilantro is
an acquired taste and some people say if you don’t like cilantro that it could
be a genetic thing. Who knows? All I know is that it took a while for me to get used to the flavor before I actually decided that I liked it. The first time I ever served it in a salad to my younger son, he asked me politely if I was trying to "poison" him. lol He was about 20 years old at the time. I was so shocked that he would say that and to this day I can remember exactly where he was sitting at the table when he said that! Today he loves cilantro. He is now 33 years old. Go figure! So perhaps in some cases it is simply an acquired taste, but as I mentioned parsley makes a very good substitute in this recipe.
1 lb rib-eye steak, OR other (0.45 kg)
(2 steaks)
2 tbsp light olive oil (30 mL)
3/4
tsp salt (3 mL)
1/2
tsp Montreal steak seasoning (2 mL)
1/2
tsp black pepper (2 mL)
2 tbsp butter (30 mL)
2 tsp minced garlic (10 mL)
1 tbsp freshly chopped cilantro, OR (15 mL)
parsley
Pat
steaks dry with paper towels. Then
sprinkle both sides of the steaks with a mixture of salt, Montreal steak
seasoning and black pepper. Heat frying
pan on high until hot. Add oil over
medium high heat. When oil is hot, add
steaks and sear on one side 4 minutes until it gets brown. Cook other side about 3 minutes and reduce
heat to medium.
Add
butter, garlic and cilantro. Spoon sauce
over steaks and cook another minute or two until the steake is cooked to your
liking. Make sure to cut one of them
slightly to get an idea of how done they are, or if you are scientific about
it, you could use a meat thermometer.
Set steak aside on a plate with a cover for about 10 minutes and then
cut into 1/2 –inch (1 cm) strips to serve.
Yield: 2 servings
1
serving
558.6
calories
43.9
g protein
41.4
g fat
0.1 g fiber
0.8
g net carbs
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