Steaks with Thyme Lavender Butter

(from koshka’s recipe box)

Serves 2 people

Categories: herbs, main course, meat, steak


  • 1/4 cup dry vermouth
  • 4 tablespoons minced shallots
  • 2 tablespoons chopped fresh thyme, well packed
  • 2 teaspoons dried organic culinary lavender
  • 2 garlic cloves, sliced
  • Salt
  • Pepper
  • 4 tablespoons butter, room temperature
  • Olive Oil
  • 2 1-inch New York steaks


  1. Combine 2 tablespoons shallots, 1-tablespoon thyme, lavender, and garlic. Chop ingredients until they are very fine and paste has been formed. Press salt and pepper into both sides of the steaks. Then spread the paste on both sides of the steaks. Cover with plastic wrap and refrigerate. Let marinate for 2 to 24 hours.

  2. Boil vermouth, 2 tablespoons shallot and 1 tablespoon thyme in small saucepan until liquid evaporates, about 2 minutes. Cool completely. Mix butter into shallot mixture. Season the butter with a pinch of salt and pepper. Form butter mixture into log; wrap in plastic and chill until firm. Can be made 3 days ahead. Cut butter into slices. Bring to room temperature before cooking the meat.

  3. Brush large nonstick grill pan with oil; heat over medium-high heat. Sprinkle steaks with salt and pepper; add to skillet. Cook to desired doneness, about 6 minutes per side for medium-rare. Overlap butter slices atop steaks and serve.

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