Recipe from Danny Boone, Rescue Chef
But the steak was good too! 🙂 He used filet mignon, we used strip steak. But the recipe was great. We cooked these on our cast iron grill. The first use it has gotten. And it worked out great for this recipe!
My sister did a great job cooking these steaks to perfection!
1 stick butter
Salt & pepper
Bunch of chives, left whole
5 strip steaks
1-2 T olive oil
Salt & pepper
2 ou brandy
Place butter in a mixing bowl, season with salt and pepper, and mix until blended and soft.
Take a piece of plastic wrap and lay it on the counter. Spoon the butter into the center of the plastic wrap, and spread into a small rectangle – about the length of a stick of butter, and maybe 3-4 inches wide.
Place the bunch of chives on top of the butter, lengthwise, down the center. Roll the plastic wrap over the butter, kind of like your rolling a sushi roll. This should create a tight sausage shape with the butter wrapped around the chives.
Take the ends of the plastic wrap and roll them tightly against the butter. Place the butter in the freezer.
Prep your steak with salt and pepper. Heat a skillet over medium high heat then drizzle with olive oil.
Place steaks in the skillet and cook to your preference.
Remove the pan from the heat and pour in the brandy. Carefully tilt the pan towards the flame to flambe. (This was definitely interesting!) 🙂
Once the flames burn off, remove the steaks from the pan. Remove butter from the freezing and cut into thin slices. Place the butter on top of the steaks. Serve while hot.