Melt butter in the microwave or small saucepan. Allow to rest for a minute, then pour out clarified butter carefully, discarding any solids on the bottom.

Dry your steaks with a paper towel and season both sides abundantly with salt and pepper. Add one tablespoon of clarified butter to your IMUSA sauté pan and heat on medium-high heat. Brown and cook both sides of steaks to your desired doneness and set aside, loosely covered in aluminum foil to keep warm.

Add another tablespoon of the clarified butter to the sauté pan and sauté onions until lightly browned. Add zucchini, squash, and red pepper slices and sauté for 3-4 more minutes. Add more butter as needed. Add minced garlic and cook for 1 minute, until fragrant. Add basil leaves and squeeze with lemon throughout. Season to taste with salt and pepper.

Serve steak with leftover clarified butter and sautéed vegetables.

Enjoy!