Steak with Compound Caper Butter

I’ve already talked about how you can make various compound butters you can put on steak or other meats. But in my cooking class yesterday we had this really good steak and it was really easy to cook. Now the chef never times her meat she always judges the correct temperature by using a meat thermometer. 

So when I asked how long to leave it in the oven, her response was “130”. Come to find out that was her temperature for for medium rare. And as you can see by the picture that’s exactly what we got. And it was good! Serves 4 Total Time: “130” + the sear. 

Ingredients: 

2 sirloin steaks
2 tablespoons olive oil 
1 tablespoon vegetable oil 
Salt and pepper, to taste
Compound Caper Butter 

Directions:

Salt and pepper both sides of your steak. In a hot skillet with 2 tablespoons olive oil and 1 tablespoon vegetable oil add your steaks and do not turn over until you’ve got a good brown sear, about 30 seconds to a minute. Then turn over a sear the other side. Place steaks on a foil lined baking sheet and place in a 300F preheated oven until they reach an internal temperature of 130 for med rare. Remove from oven and let rest at least 5 minutes before slicing. To serve: on a platter add the steak slices and top with a dab of compound caper butter. Yum Yum!  

Steak temperatures:

Rare 120
Medium Rare 130
Medium 140
Medium Well 150
Well over 150