Pan Roasted Sirloin Steak with Ramp Whipped Butter

Here’s another Ramp Recipe (and there are a bunch more coming since I just foraged again this morning). I guess it’s also a Beef Recipe in a way…but don’t get too hung up on the meat, as this butter would pair exquisitely with fish, pork, or chicken as well. That said, regardless of your meat choice, make sure you have enough propane in your grill before you start to cook, or else your meal will turn into a roasted meat entree (I’m not proud of myself).

Anyway, back to the meal itself, and more specifically the Whipped Butter. By using some milk along with a room temperature butter, you will build a creaminess that will melt gloriously when placed atop your hot meat. The addition of the ramps builds a distinct richness to the flavour that will give you a little hint of roasted garlic/caramelized onion and will make you very happy. If you haven’t got access to ramps, you can sub in diced scallions…it’ll change the flavour, but the concept should still inspire great joy.

We served our steak with sauteed garlic kale and Roasted Baby Potatoes. That said, this would also go very well over Sneaky Mashed Potatoes and Roasted Asparagus.

Time: 45 Minutes (plus some steak prep time to get it to room temperature)

Ingredients:

  • Your Favourite Cut of Steak. We used Sirloin.
  • Salt
  • For your Butter:
    • Fresh Ramps
    • 4 Tablespoons of Butter
    • 1/2-3/4 Tablespoons of Milk

Method:

  • Wrap your steaks in paper towels, and allow to sit as they get to room temperature. This will help remove excess moisture and dry the surface to give you a better sear.
  • As your steaks warm, scoop your butter into the bowl of your stand mixer, and allow to warm up.
  • Rinse and dice your ramps. Then, heat a pan, and add them (no butter or oil), and cook until they begin to wilt and release their aromas. Then, transfer to a small bowl, and allow to cool.
  • When your steak is room temperature, give it a little salt sprinkle on the top and bottom, and let sit for another 20 or so minutes. Preheat your oven to 350 degrees F.
  • As your steak sits, pour your diced ramps in with your butter, add your milk, and use your stand mixer’s whisk attachment to beat the butter until it becomes soft and fluffy.
  • Back to your steak! Melt some butter in an oven safe (cast iron!) pan, and when that’s hot, add your steaks.
  • Sear for about 5 minutes on each side, and then stash your whole pan in the oven for another 10-15 minutes. You’re looking for your steak to get to an internal cooked temperature anywhere between 145 (medium rare) and 155 (medium well), so test and change your cook time accordingly (especially with different steak thicknesses).
  • When your steak is ready, remove from the pan, and let set for about 5 minutes before slicing.
  • Slice, plate, top with your butter, devour, and enjoy!

2 comments

  1. Ramps season has just ended over here, but not before I made some ramps pesto, of which I still have a small jar. To preserve it for a while I just topped it with olive oil, making sure it topped all the solids. Even though it is a very seasonal item, it’s nice to have it around a little while longer 🙂

    1. I agree! I’m afraid the batch I picked today might be the last this season

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