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1
For Basil Butter: In a bowl, combine the butter, basil, garlic, lemon zest, white pepper, and 1/2 teaspoons kosher salt and mash with a spoon until well combined.
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2
Use plastic wrap to shape the basil butter into a log, tightening the ends as if it were a sausage.
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3
Refrigerate until very firm.
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4
The butter will keep in the refrigerator for up to two weeks or in the freezer for a month.
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5
(yields about 1/2 cup).
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6
For Steaks: Preheat oven to 400F Crush peppercorns and coriander with a mortar and pestle, or in a large Ziploc baggie with a rolling pin.
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7
Spread onto a large dish or a baking sheet.
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8
Season steaks with salt, and coat both sides with ground peppercorn mixture and pat into flesh.
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9
Heat oil in an ovenproof skillet (preferably cast-iron) over medium-high heat.
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10
Sear steaks until golden brown, about 2 minutes per side.
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11
Transfer skillet to oven, and cook steaks about 6 minutes, for medium-rare.
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12
Remove steaks from skillet, tent with foil and let rest for 10 minutes, reserving juices.
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13
Meanwhile, wipe out skillet.
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14
Add vinegar, and cook until reduced by half, about 5 minutes.
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15
Swirl in reserved steak juices and plain butter.
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16
To serve: Place steaks on serving dishes, pouring a bit of the pan sauce over each steak.Slice basil butter into 1/4-inch-thick coins and top each steak with 2.
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17
Serve with Baked Herb Sweet Potato Fries.
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18
Enjoy!
