3 T. capers, rinsed, drained, patted dry & chopped
2 T.chopped fresh tarragon
1 small clove garlic, minced & mashed to a paste
½ tsp. worcestershire sauce
2 boneless rib-eye steaks, cut into 2 portions
2 T. olive oil
Instructions
1.) In a medium bowl, mash butter with capers, tarragon, garlic, Worcestershire sauce, 1/4 tsp each salt and pepper. Spoon the mixture onto the center of plastic wrap and roll into a log, twisting and tightening ends. Refrigerate at least 1 hour (will keep up to a week in the fridge or 3 months in the freezer) 2.) Sprinkle steaks with salt and pepper and cook on a heavy duty skillet. 3.) Serve steak with butter.
Originally Submitted
11/28/2014
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You can add this Seared Steaks with Caper-Tarragon Butter recipe to your own private DesktopCookbook.
