Ingredients:

  • 2 striploin steaks (1-inch thick, approximately 12 oz each / 340g)
  • 1 tablespoon olive oil (15 mL)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons unsalted butter (30g)
  • 1 tablespoon fresh parsley, chopped (15g)
  • 1 clove garlic, minced
  • Zest of 1 lemon

Instructions:

  1. Remove the steaks from the refrigerator and let them come to room temperature (about 30 minutes). Pat the steaks dry with paper towels.
  2. Generously season both sides with salt and freshly ground black pepper.
  3. Place the skillet over medium-high heat and add olive oil. Heat until the oil shimmers and starts to smoke slightly.
  4. Carefully place the steaks in the skillet. Sear for about 3-4 minutes without moving, until a golden crust forms.
  5. Turn the steaks with tongs and cook for an additional 3-4 minutes for medium-rare. Use a meat thermometer to check the doneness.
  6. Transfer the steaks to a cutting board and tent with foil. Let rest for 5 minutes.
  7. While the steaks rest, mix softened butter, parsley, garlic, and lemon zest in a small bowl.
  8. Slice the steak against the grain, serve topped with herb butter, if using.