Ingredients:

  • 1 ½ pounds (680 grams) mock tender steak
  • 1 teaspoon (5 grams) kosher salt
  • ½ teaspoon (2 grams) black pepper
  • 1 tablespoon (15 ml) olive oil
  • ½ cup (113 grams) unsalted butter, softened
  • 3-4 cloves garlic, minced
  • 2 tablespoons (30 grams) fresh parsley, chopped
  • 1 tablespoon (15 ml) fresh thyme, chopped
  • ½ teaspoon (2 grams) lemon zest
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, combine softened butter with minced garlic, parsley, thyme, lemon zest, salt, and pepper. Mix until thoroughly combined. Set aside at room temperature.
  2. Take mock tender steak out of the refrigerator and let it come to room temperature (about 15–20 minutes). Season both sides with salt and pepper.
  3. Heat olive oil in a cast iron skillet over medium-high heat. Once the oil is shimmering, add the steak to the pan. Sear for 4 to 5 minutes on each side, or until a golden crust forms and the internal temperature reaches 135°F (57°C) for medium-rare.
  4. Remove steak from the skillet and let it rest on a cutting board for 5–10 minutes to allow the juices to redistribute.
  5. Slice the steak against the grain and top with the garlic herb butter before serving.