This easy one-pan steak recipe is low effort and high reward.
Try different herbs in the compound butter if tarragon is not to your liking.
Chives, thyme, rosemary, or dill would are great options.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen
For extra zing, add a garlic clove grated on a Microplane to the butter before mixing.
This recipe was developed by Melissa Gray.
Sprinkle steak with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
Add 1 tablespoon oil to skillet and swirl to coat.
Immediately add steak; cook, undisturbed, until browned, about 3 minutes.
Flip and cook to desired doneness, about 5 minutes for medium-rare (130F).
Transfer to a plate and tent with aluminum foil.
Without wiping skillet clean, add remaining 1 tablespoon oil and radishes.
Cook over medium-high, stirring often, until browned and tender, about 6 minutes.
Add shallot and 1/4 teaspoon salt during last minute of cooking.
Slice steak against the grain.
Serve with radishes, butter, and (if desired) more tarragon.
Cut off slices as needed.
2,000 calories a day is used for general nutrition advice.
