New York steak with herb butter
February 12, 2014
Tender. Carnal. Irresistible.
Am I describing your valentine’s day plans, or your valentine’s day menu?
Pair this recipe for New York Steak with Herb Butter, pulled straight from the pages of my cookbook, with a bottle of Cabernet and the answer can be “both.”
Love and steak should be made to taste, as raw as you like – I take my meat, and my romance, rare.
NEW YORK STEAK WITH HERB BUTTER
- Two 8-ounce New York Steaks (room temperature)
- Kosher Salt and freshly ground Black Pepper, to taste
- 2 Tsp. (or more) Herb Butter
- 2 Tsp. E.V.O.O.
Sprinkle the steaks generously with coarse salt and pepper. Melt 2 teaspoons herb butter with the oil in a cast-iron skillet or other heavy, medium skillet over medium-high heat until hot and almost smoking. Add the steaks to the skillet and cook to desired doneness, 3 to 4 minutes per side for medium-rare, turning only once. Transfer the steak to a plate; tent with aluminum foil and let rest for 5 minutes. If desired, top with an additional pat of herb butter.
Herb Butter Ingredients:
- 8 tbls. (1 stick) Unsalted Butter, softened to room temperature
- ½ tsp. minced fresh Chives
- ½ tsp. minced fresh Parsley
- ½ tsp. minced fresh Thyme
- ½ tsp. minced fresh Sage
- ¼ tsp. (heaping) Sea Salt
Herb Butter Directions:
Combine all the ingredients in a small bowl. Mix with a fork or silicone spatula until well blended. Place a sheet of plastic wrap or parchment paper on the work surface. Transfer the butter mixture to the center of the plastic wrap. Fold one long side of the plastic wrap over the butter. Form the butter into a smooth and even log, about 1 to 1 ¼ inches in diameter, then enclose completely in the plastic wrap. The herb butter can be prepared ahead. Refrigerate or freeze.
Total Prep Time: 10 minutes
Total Cook Time: 15 minutes (depending on desired temperature)