Instructions
- Remove steaks from refrigerator 1 hour before cooking to allow them to come to room temperature.
- Combine all Dry Rub ingredients in a small bowl.
- Generously season steaks with Dry Rub, pressing it into the meat.
- Prepare the Compound Butter: In a bowl, combine all Compound Butter ingredients and mix well. Place the butter mixture onto plastic wrap, roll into a log, and chill until firm.
- Heat a cast iron skillet over high heat until smoking hot.
- Sear steaks for 3-4 minutes per side for medium-rare, adjusting cooking time to desired doneness. Use a meat thermometer to ensure accurate temperature.
- Reduce heat to medium and add 2 tablespoons of butter to the skillet during the last minute of cooking, basting the steaks with the melted butter.
- Remove steaks from skillet and let rest for 10 minutes before slicing.
- Slice the chilled Compound Butter into medallions and top each steak with a medallion. Serve immediately.
