porter house Steak with Garlic and Herbed Butter

INGREDIENTS: 2 (16-ounce) rib-eye steaks, 1 1/4-inch-thick, at room temperature. This will help cook more evenly and get you to your preferred temp. 4 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste FOR THE GARLIC & HERB COMPOUND BUTTER

* 1/2 cup unsalted butter, at room temperature
    * 1/4 cup chopped fresh parsley leaves
    * 3 cloves garlic, minced
    * Zest of 1 lemon
    * 1 teaspoon thyme, chopped
    * 1 teaspoon rosemary, chopped
    * 1 teaspoon basil, chopped
    * 1/2 teaspoon kosher salt
    * 1/4 teaspoon ground black pepper
    * Pinch of cayenne pepper


1. To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
    2. Preheat oven to broil. Place an oven-proof skillet in the oven.
    3. Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
    4. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds.
    5. Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.
    6. Serve immediately with garlic compound butter.