Cowboy Butter Steak Toast

Instructions

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1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner or parchment paper.
2. 2 Combine butter, garlic, lemon zest, Dijon mustard, salt, red pepper flakes, smoked paprika, black pepper, cayenne pepper, thyme, chives, and parsley in a bowl; mash and mix until evenly combined. Add lemon juice and mix until thoroughly incorporated.
3. 3 Generously apply the butter to both sides of bread slices and place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes, then turn the bread over, and bake until toast is as browned and crisp around the edge as you like, 7 to 10 minutes. Set aside until needed.
5. 5 Transfer remaining butter onto a piece of plastic wrap, and shape into a 2-inch diameter cylinder. Refrigerated until needed, then slice into medallions for serving.
6. 6 Turn the steak on its side, and slice down the middle, cutting the filet into 2 equal sized 4-ounce portions. Season both sides with salt.
7. 7 Place a skillet over high heat, and add avocado oil. Once the oil is shimmering, sear steaks for about 2 minutes on each side, or until they are cooked to your desired doneness. Turn off the heat, and transfer the steaks on your plate to rest for 3 to 4 minutes, while you deglaze the pan.
8. 8 To deglaze pan, add beef broth into the still-hot pan, and scrape the bottom with a spoon or spatula to release any caramelized bits. There should be enough heat in the pan to reduce the liquid down to about 2 tablespoons, but if not, turn the heat to medium-high until reduced.
9. 9 Place steak on toast, and drizzle over the pan drippings. Top with a slice of cowboy butter, and enjoy.