Active Time
25 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4
© Eva Kolenko

How to Make It

Step 1    

Place the steaks on a platter and let stand at room temperature for 45 minutes. Meanwhile, in a medium bowl, using a hand mixer, beat the stick of butter at medium speed until light and fluffy. Beat in the togarashi, lime zest and juice and 1/4 teaspoon of kosher salt. Keep the togarashi butter at room temperature while you cook the steaks.

Step 2    

Melt 1 1/2 tablespoons of the butter in each of 2 large cast-iron skillets over moderately high heat. Season the steaks generously with kosher salt. When the butter has stopped foaming, add 1 steak to each skillet and cook undisturbed until deeply browned on one side, about 6 minutes. Flip the steaks and add 1 tablespoon of butter to each pan. Continue cooking, basting frequently with butter, until the steaks are well browned on both sides and an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, 7 to 9 minutes longer. Transfer to a cutting board, cover with foil and let rest for 10 minutes.

Step 3    

Spread half of the togarashi butter on each steak and sprinkle with flaky salt. Thinly slice the steaks across the grain and serve with lime wedges and crusty bread.

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