Ingredients:

  • 2 mock tender steaks (about 6-8 ounces each, or 170-225g)
  • Salt and black pepper, to taste
  • 2 tablespoons (30ml) vegetable oil (canola or avocado oil)
  • 4 tablespoons (56g) unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) fresh parsley, finely chopped
  • 1 teaspoon (5ml) fresh rosemary, finely chopped
  • 1 teaspoon (5ml) fresh thyme, finely chopped
  • Zest of 1 lemon (optional)

Instructions:

  1. Pat mock tender steaks dry with paper towels for a good sear. Season generously with salt and black pepper on both sides.
  2. In a small bowl, combine softened butter, minced garlic, chopped herbs, and lemon zest. Mix until well blended.
  3. Heat a cast iron skillet over medium-high heat until hot.
  4. Add vegetable oil to the pan, swirling to coat the bottom. Place steaks in the skillet and sear for 3-4 minutes without moving.
  5. Flip the steaks and add a spoonful of garlic herb butter to the pan. Use a spoon to baste the melting butter over the steaks. Cook for another 3-4 minutes, or until the internal temperature reaches your desired doneness (130°F for medium-rare).
  6. Remove steaks from the skillet and let them rest for 5 minutes. Serve topped with additional garlic herb butter, if desired.