Chuck Steak with Ramp Butter

Ingredients

• chuck steak (defrosted, ideally at room temp)

• olive oil (or other cooking fat like tallow or butter)

• salt

• pepper

• butter (room remp)

• ramps

Instructions

1. Preheat the oven to 350 F.

2. Pat the chuck steak dry. Removing the moisture will allow for a better sear. Right before cooking, heavily salt and pepper the steak. If you do this too far in advance it will release moisture and you won’t get as nice of a sear.

3. Heat a pan on the stove and then add oil until just about smoking. Make sure to have your exhaust fan on and/or a window open as this can get smokey.

4. Sear both sides of the steak until golden brown.

5. Place steak onto a baking tray and bake in the oven until your desired temperature. For medium rare that would be an internal temperature of about 135 F.

6. Meanwhile, in the pan you used to sear the steak, char the ramps. You can either puree the ramps and mix with the room temp butter OR chop up the ramps and then mix it in. You can also add in salt, pepper, other herbs and lemon zest.

7. Once the steak is done, allow it to rest and place some of the ramp butter on the steak to melt.

8. Slice and enjoy!