10 Minute Butter & Sage Steak
I am a steak man. Keep your pasta, your pizza, your cake. What I want - no, need - is a steak. Preferably with some sort of potato, or rice. Nothing too fancy. Though many are afraid of it, a steak is actually pretty easy to cook - it’s fast, needs minimum prep, and depending on the cut of meat, really only needs to be seasoned with salt and pepper. There are many ways to cook a steak, this one is currently my favorite because A) butter, and B) sage, which I’m currently very into. The sage gets crispy, and it’s delicious. If you’re the kind of person that likes to eat pan fried garlic, then that’s delicious, too. I play around with the ingredients - the type of butter, unsalted or salted - but the basic recipe is still the same.
Ingredients:
1 sirloin steak
Butter. I used fancy French Camargue butter, but any butter will do
3 whole crushed garlic cloves
Handful of fresh sage leaves
Kosher salt
Black pepper
1 teaspoon vegetable oil to sear the meat
TOMA Creamy Cilantro Salsa
Heat a skillet on medium-high heat with the teaspoon of oil in it. Prepare your peeled garlic cloves by crushing it under the weight of the knife. No need to dice.
Generously season your steak with the kosher salt and pepper.
Once the skillet is hot and smoking, add the steak. Let it sear for 4 minutes.
After four minutes, flip the steak and let the other side sear for another 4 minutes.
After four minutes, lower the heat to medium-low. Add a healthy amount of butter - don’t be shy. Add the garlic cloves, and the sage.
Move the skillet around so that the melted sage and garlic butter coats the steaks. Use a spoon to collect some of the melted butter and pour it over the steak.
Do this for about a minute on each side. Make sure to collect the sage and garlic when removing from pan.
Let the steak rest on a plate for a few minutes before serving. Pair with a side of TOMA Creamy Cilantro Sauce. (I added a wurst in there because I was extra hungry, but that’s not part of the recipe.)
- Manolo