Directions

First, prepare the compound butter. Start by combining the softened butter, chopped rosemary, thyme, garlic, lemon zest, flaky salt, and black pepper in a small mixing bowl. Mix until well combined.

Dollop the butter onto a piece of parchment paper or plastic wrap (the butter should be in a line about 1 inch across). Wrap or roll the parchment paper or plastic wrap around the butter, forming it into a log. Twist the ends to seal. Refrigerate for 30-60 minutes or until firm.

While the butter chills, prepare the steak. Pat the meat dry with paper towels then coat both sides with olive oil. Season with salt and tri-color peppercorns all over.

Heat a cast iron pan on medium heat until hot. Add 1/2 Tbsp of olive oil to the pan. Place the steak in the pan and sear for 3-5 minutes to form a nice crust. Flip and sear for 3-4 minutes on the other side or until the steak has reached an internal temperature of 145ºF for a medium finish.

Just before the steak is finished cooking, add unsalted butter to the pan and spoon the melted butter over the steak to baste.

Remove the steak from the pan and transfer to a plate to rest. Top with a round of compound butter.

To serve, slice thinly and sprinkle with flaky sea salt. Leftover compound butter can be frozen or stored in the fridge for 4-5 days.

Find more chef's tips