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What can I say — I was absolutely inspired by Suzan over at her blog, The Lazy Suzan. Her recipes always show up on my blogroll, and I always get instantly hungry. Plus, I know that Jake loves a good steak. And jalapenos. It was sure to be a hit.
That’s why I thought I’d share one of her recipes with you in this edition of Weeknight Meals: stove top steaks with jalapeno butter!
Doesn’t that look delicious? It reminds me of when my brother and I were little and he used to just stick his fingers in the butter and eat it like it was whipped cream.
While we realize now this isn’t the healthiest thing to do, you can still enjoy your leftover jalapeno butter on toast.
To whip up some of your own for this recipe, just take a stick of softened butter and mix it together with some diced jalapenos. For more of a kick, leave in the seeds and veins.
What you’ll need: Steaks (I used a thin boneless ribbeye cut), seasoning (garlic salt, salt, pepper), 1 stick of butter, 1 medium – large jalapeno.
- Lay out your steaks and season them. (I used garlic salt, salt, pepper)
- If you haven’t already, mix together your jalapeno butter — chop up a jalapeno (de-seed and de-vein for less heat), and mix with a softened stick of butter. Place in the fridge.
- Lightly oil your pan, and cook steaks at high heat. (4 minutes per side for regular steaks, 2 – 3 minutes for thinner steaks, or however you like it cooked)
- Take your jalapeno butter out of the fridge, and in the last minute or 30 seconds of cooking, place a spoonful of it into your pan. Tilt the pan so the butter moves toward your steak — so it can cook in it.
- Let the steaks rest for 3 – 5 minutes.
…and if you’re feeling extra ambitious, before you cook your steaks, why not throw a pan of bacon-wrapped asparagus into the oven? They are a great side to this steak recipe.
Just wash and dry your asparagus, chop off the ends of each stem, wrap them in bacon, and lay each in a pan. Pop them in the oven for 30 minutes at 400 degrees, and voila!
Besides, who doesn’t love a little extra bacon in their life — am I right?