INGREDIENTS

• 4 tablespoons good unsalted butter, room temperature
• 2 tablespoons finely chopped flat leaf parsley
• 1 teaspoon lemon juice
• Good sea salt
• Freshly cracked black pepper

PROCEDURE

In a small bowl, mash everything together thoroughly. Then, take a small ice cream scoop and place four perfect balls of butter onto a small plate. Refrigerate for one hour. If you want to make a steak like the one pictured, buy 4 half-pound bone-in sirloins, and trim some of the excess fat. Rub them all over with olive or vegetable oil, and season with salt and pepper. Heat a large pan over medium-high heat until very hot. Sear the steaks about 3 minutes on each side. Place a ball of beurre maître d' on each steak as it rests. I like to slice the steaks, and serve them with the warm butter dripping down around them.print this recipe