Ingredients:

  • 2 spinalis steaks (about 1 pound / 450 grams each)
  • 1 tablespoon olive oil (15 ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup unsalted butter, softened (115 grams)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon sea salt (5 grams)

Instructions:

  1. In a small mixing bowl, combine softened butter, minced garlic, parsley, thyme, and sea salt. Mix until well combined and set aside.
  2. Remove spinalis steaks from the fridge 30 minutes before cooking to allow them to come to room temperature. Season generously with salt and pepper on both sides.
  3. Heat your cast iron skillet over medium-high heat until it is hot. Alternatively, preheat your grill.
  4. Add olive oil to the skillet and swirl to coat. Place the steaks in the skillet or on the grill.
  5. Cook for about 4-5 minutes on one side until a crust forms. Flip the steaks and cook for an additional 4-5 minutes for medium-rare.
  6. Use an instant-read thermometer to check the internal temperature (125°F / 52°C for medium-rare).
  7. Remove the steaks from the heat and transfer them to a plate. Top each steak with a generous dollop of herb garlic butter.
  8. Cover loosely with foil and let them rest for 5-10 minutes.
  9. Slice and serve, drizzling melted butter over the steaks.