Putting together a compound butter really dresses up an otherwise basic steak. Sure, it’s done well–seared perfectly, juices contained, thanks to my cast-iron skillet–but the butter catapults the dish into restaurant-quality territory. You can use any cut of steak, really. In my opinion, the recipe is for the butter and presentation. You will have some leftover, so melt into a thin pasta and top with some pulled bits of goat cheese.
How to make it an A+: Be generous with the salt.