It is not often that I have my S.S. splurge on groceries. Usually we rush through the grocery store, my list guiding the way, picking up inexpensive ingredients that are later transformed into something special.

This meal, instead, was centered around a nice big piece of meat. A little pricey, but simple enough that it can be easily executed in your underwear.

The steak gets the star treatment, but that doesn’t mean it needs a lot to make it taste good. A generous helping of S & P, a sear on both sides over high heat, and then 8 minutes in a 400-degree Fahrenheit oven made a perfectly medium-rare steak.

The special touch was the compound butter that slowly melted on top. In a bowl, combine softened butter, minced shallots, minced garlic, chopped fresh parsley, chopped fresh tarragon, lemon zest and S & P. Shape it into a log, pop it in the fridge and slice before serving (this is what we do at the FCI), or simply scoop it on top of the steak right when it comes out of the oven.

The steak needs little more than a simple salad (fennel and orange did just nicely) and a side of roasted potatoes to round out the meal.

And just wait till tomorrow’s post to see what I did with the leftovers.