Infused Kitchen: Salt Rubbed Lemon-Herb Butter Steak

Infused Kitchen: Salt Rubbed Lemon-Herb Butter Steak

 

Valentine’s Day is often equated with chocolates and flowers, teddy bears, and jewelry. And if syndicated sitcom reruns are to be believed – a resounding shrug and eye roll from every husband around the country.

I refute that assertion. Valentine’s Day is one of my favorite holidays, in my experience, Valentine’s Day is an opportunity to spoil the one you love with all the best indulgences. Sweets, wine, liquor, food, things that make you smile or feel warm.

It’s a celebration of love, and food is a labor of love.

With that labor of love in mind, below is one of my favorite recipes. While it is a bit labor-intensive, you’re sure to wow your valentine.

This recipe calls for the use of both infused butter and salt, feel free to substitute or replace based on your tolerance.

Infused Pink Sea Salt

  • 1/8 ounce freshly cut cannabis flowers
  • 1 cup pink Himalayan sea salt

In a stone pestle, grind fresh flower into the salt. Rock and smash your ingredients in the mortar. To rock, circle the pestle with the mortar to gather any ingredients that have climbed up the sides, then push them into the middle and bear them down. Continue to circle the pestle until the salt is coated, heavily tinted, and aromatic.

    

Lemon Herb Infused Butter

  •  8 tablespoons room temperature infused butter
  •  1 1/2 teaspoons lemon zest
  •  1 teaspoon fresh lemon juice
  •  2 teaspoons stone-ground mustard
  •  1 1/2 tablespoons finely minced fresh parsley

Using a spoon, mash ingredients in a medium bowl, folding them together until blended. Scoop onto a piece of parchment paper or plastic wrap and form into a log, roll, and seal. Place in the refrigerator until firm. About 1 hour.

Spiced Salt Rub

  •  1 teaspoon Infused Pink Sea Salt
  •  1 teaspoon each of garlic powder, onion powder, paprika, and brown sugar
  •  1 teaspoon freshly cracked black pepper

Whisk Spiced Salt Rub ingredients briskly in a medium bowl. 

 

Infused Salt Rubbed Lemon-Herb Butter Steak

Ingredients

  •  2 Steaks 1 – 1 ½“ thick, room temperature
  •  olive oil

Preparation

  1. Place steaks on a baking sheet or in a 9×13 pan and pat dry with paper towels. Drizzle steaks with olive oil and rub olive oil over all sides of the steaks.
  2. Coat all sides of steak generously with rub, ensure even coverage.
  3. Let steak sit 60 minutes at room temperature before cooking to bring to room temperature.
  4. Preheat oven to 425 degrees F. 
  5. Heat olive oil in a cast-iron skillet over high heat.
  6. Place steaks in the hot skillet to sear, 2 minutes per side. 
  7. Place skillet, with steaks, into the oven.
  8. Bake at 425 degrees until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes (depending on thickness). 
  9. Remove when temperature registers 5°F lower than the desired doneness (steaks will continue to cook after removing from the grill).
  10. To avoid cutting your steak prematurely use an instant-read thermometer inserted in the center 
    • Medium rare: internal temp of 135/140°F. 
    • Medium: internal temp of 140-145°F. 
    • Medium Well: internal temp of 150/160°
  11. Transfer steaks to a cutting board or platter. Add a generous slice of Lemon Herb Infused Butter to each steak and loosely tent with foil. 
  12. Allow steak to rest at least 10 minutes before slicing against the grain. 
  13. Serve with additional butter if desired.