Shoulder Steak With Herbs

Ingredients

• 2 tablespoons olive oil
• 6 beef shoulder blade steaks (chicken steaks), 5 to 6 ounces each
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 or 5 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)
• 1 tablespoon unsalted butter
• ¼ cup fresh herb mixture (tarragon, chives, parsley, etc.), finely chopped

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    297 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 31 grams protein; 111 milligrams cholesterol; 322 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Heat the oil until hot in one very large or two smaller, sturdy skillets. Sprinkle steaks with salt and pepper, and place in the hot oil. Cook 2 to 3 minutes over medium to high heat on each side for 1-inch steaks (medium rare).
2. Place steaks on a platter. Add garlic to drippings in skillet; saute for 20 seconds. Add 1/3 cup water (if 2 skillets are used, 1/3 cup in each), mix well and cook, stirring, until encrusted juices have melted. If you use 2 skillets, combine contents of both in one of the skillets.
3. Add butter and herbs; cook for a few seconds, until the butter melts.
4. Spoon the butter-herb mixture over the steaks, and serve immediately (or hold for 10 to 15 minutes in a 180-degree oven before serving).