Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
Recipe information
Yield
4 servings
Ingredients
Lemon Butter
½
½
1
1
½
2
Steak and Assembly
2
1
1
Need to make a substitution?
Preparation
Lemon Butter
Step 1
Process preserved lemon, butter, lemon zest, salt, and pepper in a food processor, scraping down sides as needed, until smooth. (Alternatively, you can whisk together in a large bowl.) With motor running, add lemon juice in a steady stream. Process until completely incorporated.
Step 2
If not using right away, transfer lemon butter to a sheet of parchment paper and roll into a cylinder. Or scoop it into a small bowl and cover.
Step 3
Do Ahead: Lemon butter can be made 3 days ahead. Chill.
Steak and Assembly
Step 4
Let steaks sit at room temperature about 1 hour before cooking.
Step 5
Preheat oven to 350°. Heat oil in a large ovenproof skillet over medium-high. Season steaks with salt. Add steaks to skillet and arrange lemon halves, cut side down, around. Cook, turning steaks every 2 minutes or so, until steaks are well browned and cut sides of lemon are very dark, 6–8 minutes. Transfer lemon halves to a plate.
Step 6
Place skillet in oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°, about 4 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet and top with some lemon butter. Let steaks rest at least 10 minutes before slicing.
Step 7
Top steaks with more butter and serve with cooked lemon halves for squeezing over.