Our sweet-and-spicy rub and decadent homemade compound butter elevate this steak for a restaurant-worthy start to a celebration-special meal.
- 1 1/2 sticks butter softened and divided
- 1 tsp. dried oregano
- 1 tbsp. brown sugar
- 1 tbsp. smoked paprika
- 1/2 tsp. dry mustard
- 2 tbsp. coffee granules
- 1 1/2 lb. sirloin steaks
- 1 jalapeño pepper
- 1 tbsp. minced fresh parsley
Heat grill pan over high. Place 1⁄2 stick butter on pan. In bowl, mix oregano, sugar, smoked paprika, mustard, coffee granules, and salt and pepper to taste. Rub steaks with spice mixture. Place on pan; cook 5 minutes per side for rare or to desired doneness. Let sit 10 minutes before slicing.
Slice jalapeño in half, remove seeds and ribs and finely dice. Mix into remaining butter with parsley. Serve with sliced steak.
Per serving: Cal. 248 Pro. 35g Carb. 4g Fiber 1g Sug. 3g Chol. 103mg Sod. 76mg Total fat: 10g Sat. 4g Trans. 0g