While a good steak doesn’t need much in the way of accompaniments, there are certainly ways to make them more exciting.
One is a seasoning blend you wouldn’t expect. Enter pumpkin pie spice — it’s not just for pies. The robust blend of cloves, cinnamon, and warm winter spices does wonders for a cut of beef.
When I was in culinary school, we had a section on compound butters. Basically, you take some softened butter and add your favorite herbs, spices, or flavorings. For a steak, you need something bold, so I chose coarse black pepper. For some added depth, I used Everyday Blend seasoning, which pepper, but also citrus and salt. It helps round out the flavors. Some salty Parmesan for pungency and chopped parsley and you’ve got a zippy, tasty butter that is perfect on steaks. You’ll have some left if you make two steaks — the leftovers are great with eggs in the morning or even spread on toast.
Serve this with a baked potato for a classic steakhouse meal.
- To make the butter, put the butter, Parmesan, pepper, Everyday Blend, and parsley in a small bowl. Mix until well combined.
- Lay a sheet of parchment on a flat surface and transfer the softened butter to the sheet. Roll into a small log and twist at the ends. Put the butter in the freezer to chill while you cook the steaks.
- Season the steaks with salt and the pumpkin pie spice.
- Heat a heavy skillet over medium high heat and add the oil.
- Sear the steaks on both sides and cook until done to your liking.
- Remove the butter from the freezer and slice a 1-inch piece and immediately add it to the hot steaks.
- Serve immediately.