This easy recipe is guaranteed to impress!
1 Cup Softened Butter
1 Bay Leaf
Step 1- Combine 1 cup red wine with 1 tablespoon honey, 1 spring of rosemary, and 1 bay leaf into a pan. Simmer and reduce to about 2 tablespoons of liquid
Step 2- Finely dice several springs of chives. Remove the wine reduction from heat and whip together with the softened butter, 20-30 turns of Molly’s Green Heart Idahoan seasoning, and the diced chives
Step 3- Line a dish with plastic wrap and fill it with the whipped butter mix. Place into the fridge until solid
Step 4- Heat your oven to 275 degrees. While preheating, season steak with Molly’s Green Heart Idahoan and let sit. Once the oven is preheated, bake the steaks until the internal temperature matches your preference (we tested this recipe out aiming for medium-rare, which took about 25 minutes to reach an internal temperature of 120 degrees)
Step 5- Once the steak is done to your preference, remove it from the oven and let rest. In the meantime, heat a skillet on high. Once the pan is heated, pan sear the steak and press each steak with a weighted press for about 1 minute on each side
Step 6- Remove the steak from the pan and set it aside to rest. While the steak is resting, remove the butter from the fridge and place it onto a serving plate. Slice the butter into 1-2 tablespoon servings
Step 7- Slice the steaks and serve garnished with rosemary and butter slices. Enjoy!