Club Steaks with Parsley Butter

1. 1

   Trim any fat from the steaks.

2. 2

   Heat the oil in a large skillet over medium heat and sear the steaks in the hot oil, frying for 3 to 4 minutes on each side.

3. 3

   Remove the steaks to a warm platter and sprinkle with the kosher salt.

4. 4

   Quickly pour the wine into the hot skillet; let it sizzle and reduce by more than half, about 2 minutes.

5. 5

   Add the beef stock and continue to boil until reduced to about 1/3 cup.

6. 6

   Add the butter and peppercorns, stirring until the butter is melted.

7. 7

   Remove the peppercorns to a paper towel.

8. 8

   Using a mallet or heavy pan, crack the peppercorns and return them to the skillet.

9. 9

   Stir well.

10. 10

    Prepare the parsley butter: In a food processor, blend together the parsley and butter until smooth.

11. 11

    Spoon the sauce over the steaks and serve with 1 teaspoon of parsley butter each.

* Per serving · 4 servings · Values may vary.

No additional tips available.