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Pittsburgh-Style Seared Steak with Herb Butter & Rapini

Pittsburgh-Style Seared Steak with Herb Butter & Rapini

Pittsburgh-Style Seared Steak with Herb Butter & Rapini

Use striploin or sirloin for this mouth-watering dinner. The secret is in the pan, use a hot cast iron for a successful seared steak.


  • 1 striploin or sirloin steak
  • Salt & pepper, to taste
  • 2 TBSP. Coconut Oil
  • Sprinkle of chili flakes

Compound Butter:

  • ½ lb butter
  • ½ bunch parsley
  • ¼ bunch thyme
  • ½ bunch chives
  • 1 lemon, zested & juiced
  • 1 TSP. Salt
  • 1 TBSP. Pepper


Soften the butter to room temperature. Combine with the finely chopped herbs, lemon zest, and juice, garlic powder, salt, and pepper. Mix thoroughly and form into a round with parchment paper, then refrigerate. Keeps well in a freezer for up to a month. Cut rounds off the butter and allow them to soften at room temperature before cooking the steak.

Preheat an oven to 400F. Quickly blanch the rapini by dipping it into boiling water for 1 minute to reduce the bitterness and soften the stems.

Season the steak with salt and pepper and allow to sit for 5 minutes. Heat a cast iron pan over high heat. When the pan is very hot, add the steak and place into the preheated oven. Turn the steak every 2 minutes until desired doneness is achieved.

Remove to a plate and allow to rest (it’s worked hard!). In the same pan, add coconut oil and the rapini and sauté briefly. Remove from heat.

Plate the rapini, then slice the steak and place on top of the greens. Finish with room temperature compound butter and enjoy!

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