In a small bowl, combine butter, thyme, parsley, shallot and Maldon salt. Mix until the herbs and
salt are evenly incorporated into the butter. Transfer mixture to a piece of parchment paper and
shape into a log. Roll tightly, twisting the ends to seal. Place log in the refrigerator to firm up while
you cook the steaks.
Preheat the oven to 400ºF.
Allow the steaks to sit at room temperature for at least 10 minutes. Liberally sprinkle kosher salt
and freshly ground black pepper on both sides of the steaks.
Heat a large skillet over medium-high heat. When the pan is hot, add the canola oil and sear each
steak, about 4 minutes on each side. The steaks should be brown on each side. Remove the
steaks from the pan and place on a baking sheet and continue to cook in the oven until an instant
read thermometer reads between 140-145ºF for medium rare.
Set the steaks aside and allow to rest before slicing. Remove the butter from the refrigerator and
slice into thin, coin sized pieces. Slice the steak against the grain into thin strips. Place the steak
and its juices on a large serving platter, and top with the herb butter.
Recipe by Draeger’s Cooking School
