Bud-Butter Basted Pan-Seared Steaks | Edibles Magazine™

Name: Bud-Butter Basted Pan-Seared Steaks | Edibles Magazine™
Ingredients: One 1 1/2- to 2-pound bone-in T-bone, porterhouse, strip, or rib-eye steak, 1 1/2 to 2 1/2 inches thick; Kosher salt and freshly ground black pepper; 1/4 cup vegetable or canola oil; 3 tablespoons unsalted butter; 1 and ½ tablespoons cannabis infused butter (Mystery Baking Co is recommended); 6 sprigs fresh thyme or rosemary; 2 large shallots, finely sliced (about 1/2 cup)

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The recipes this issue are an exoitic blend of cultures and flavors that all go perfectly with the season as we begin transition to transition from Winter to Spring.

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Ingredients

One 1 1/2- to 2-pound bone-in T-bone, porterhouse, strip, or rib-eye steak, 1 1/2 to 2 1/2 inches thick
Kosher salt and freshly ground black pepper
1/4 cup vegetable or canola oil
3 tablespoons unsalted butter
1 and ½ tablespoons cannabis infused butter (Mystery Baking Co is recommended)
6 sprigs fresh thyme or rosemary
2 large shallots, finely sliced (about 1/2 cup)