Pepper Crusted NY Strip With Herb Orange Shallot Butter

  • PREP: 20min

  • COOK: 15min

  • SERVES: 2

  • PREP: 20min

  • COOK: 15min

  • SERVES: 2

  • Beef

Steak and butter is a love affair that dates back to the early years of haute cuisine. Compound butters, which involve incorporating various flavors and textures into butter, remain a popular choice for highlighting the flavor of a delicious cut of beef. Plus, you can’t go wrong with a tender NY Strip.

Ingredients (12):

  • 2 ButcherBox strip loin steaks (NY Strip Steaks)
  • 1 Tbsp orange zest
  • ¼ tsp nutmeg
  • 2 Tbls coarse ground black pepper
  • 1 Tbsp kosher salt
  • 3 shallots, thin sliced
  • 1 clove garlic, minced
  • 1 Tbsp orange zest
  • 1 Tbsp parsley, chopped
  • 1 Tsp coarse kosher salt
  • ½ tsp smoked paprika
  • ½ lb room temp unsalted butter (2 sticks)

Directions:

  1. Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron).
  2. Add ¼ lb butter. Once butter has melted, add shallots. Sauté over medium heat until caramelized. Don’t wash the pan yet - keep it for the steaks!
  3. Cool shallots to room temperature. Add to food processor, along with remaining compound butter ingredients. Pulse to combine.
  4. Place butter mix onto sheet of plastic wrap and roll into tight cylinder. Refrigerate or freeze until needed.
  5. Bring steaks to room temperature. Combine first 4 ingredients of spice rub, and rub all over steak.
  6. Sear steaks in skillet, 3 - 4 minutes per side, or until internal temp is 120°F. Place healthy slice of compound butter on top of each steak, then let steaks rest 5 to 8 minutes before serving.

Happy Eating!

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