Shoulder Steak With Herbs

Ingredients

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

Instructions

1. Heat the oil until hot in one very large or two smaller, sturdy skillets.
2. Sprinkle steaks with salt and pepper, and place in the hot oil.
3. Cook 2 to 3 minutes over medium to high heat on each side for 1-inch steaks (medium rare).
4. Place steaks on a platter.
5. Add garlic to drippings in skillet; saute for 20 seconds.
6. 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.
7. If you use 2 skillets, combine contents of both in one of the skillets.
8. Add butter and herbs; cook for a few seconds, until the butter melts.
9. 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).