While low in carbs, the butter and steak combination results in high saturated fats, so save it for that special occasion. Also, there is a large variation in fat and calories among steaks, so choose a lean version to limit the fat and calories. The compound butter can be made ahead of time and stored in the refrigerator for up to one month. It also makes a great sauce for chicken or fish.
Prep Time: 10 minutes
Cooking Time: 15 minutes
1 1/4 pounds steak, New York or Rib Eye, lean, fat trimmed
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
2 tablespoons butter, light
2 teaspoons garlic, bottled minced
2 teaspoons parsley, fresh, chopped
2 teaspoons tarragon, fresh, chopped
1/2 teaspoon pepper, black, ground
2 teaspoons olive oil
Preparation: Remove steaks from refrigerator and set on counter to remove chill before cooking. Meanwhile, place butter in a microwave safe bowl and soften in microwave for 8 to 10 seconds (do not melt). Add garlic, parsley, tarragon, black pepper to butter and mix well. Spoon butter onto a sheet of wax paper. Roll into a small tube and place in refrigerator to chill until serving (can be refrigerated for up to 1 month in a zip lock bag). Season steaks sith salt, pepper and olive oil. Preheat an outdoor grill or skillet to medium high heat, and cook steaks turning after about 4 minutes and cooking until desired doneness. Remove to a plate and cover with foil, allowing steak to rest for 5 to 10 minutes before cutting. Slice the compound butter and serve on top of each steak. Other variations of compound butter: add 1 teaspoon pesto or 1 teaspoon chopped sundried tomatoes.
Nutrition: Per Serving About: 290 calories, 18 g fat, 7 g saturated fat, 0 g trans fat, 29 g protein, 1 g carbohydrates, 0 g dietary fiber, 410 mg sodium; WW Points Plus value 7