Beef shoulder steak with thyme and garlic butter

Ingredients for 2 servings:

• 1 large steak(s) (beef shoulder steak, approx. 450 – 500 g)
• 1 tsp olive oil for brushing
• 1 tsp salt
• 1 tsp ground pepper
• 40 g butter
• 1 small garlic clove(s), squeezed
• 1 tsp lemon peel (zest)
• 1 sprig(s) of thyme
• ½ tsp rosemary needles
• 1 m.-sized onion(s) (Vidalia onion – a sweet onion variety)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chuck Eye Steak with Thyme – Garlic – Butter

First, prepare the thyme butter (best a day in advance, but a larger amount is cheaper and will keep for 10 days). The butter should be at room temperature, rather soft. Grate the lemon zest. Peel and press the garlic. Place the zest, garlic, thyme leaves, and rosemary needles in a small bowl with 1/4 teaspoon of salt. Use a fork to further crush the salt with the garlic and zest. Mix in the butter. Using plastic wrap, form a “butter sausage” and place it in the refrigerator. Rub the steak with oil on both sides, season with 3/4 teaspoon of salt and pepper. Lightly brush a pan with oil and heat it. It should be very hot to prevent the meat juices from escaping and to ensure a tender crust. Fry the steak for about 3-4 minutes per side (approximately medium for a 450g steak). Place on a plate and let stand for 2 minutes. Now fry the onions, but first cut slices of the thyme butter and place them on the meat. Let it rest for another 3 minutes. Slice the onion into rings and sauté in the steak pan for 3 minutes (no additional seasoning is needed here; the bottom of the pan is sufficient). Serve with the meat. This goes very well with fresh bread (because of the delicious butter), arugula or lamb’s lettuce, and… Kristallweizen. If you make a large amount of butter (the longer it sits, the better), you can simply spread it on slices of bread and toast them in the oven. It also goes well with chicken, fish, and potatoes. And for a really delicious treat: make brioche dough (halve the sugar) and use this butter instead of plain butter. Then bake it as a plaited loaf or as a sun-dried bread. Delicious as party bread at any buffet.