NEW YORK STRIP STEAK WITH CHIVE WORCESTERSHIRE COMPOUND BUTTER
Whether grilled or pan seared, take your steak dinner to the next level with this recipe for New York Strip Steak with Chive Worcestershire Compound Butter.
Provided by Laura Bashar | Family Spice
Categories Main Course
Time 1h35m
Number Of Ingredients 13
Steps:
- In a small bowl mash together butter, shallots, Worcestershire sauce, garlic, lemon zest, lemon juice, chives, thyme and sage until thoroughly mixed.
- Scrape butter mixture into the center of a piece of parchment paper or plastic wrap and roll into a log.
- Refrigerate until firm, about 1 hour.
- Preheat grill. Set burners to medium heat.
- Bring steaks to room temperature.
- Coat both sides of the meat with olive oil, salt and pepper.
- Place steaks on hot grill and cook until seared, about 3 to 4 minutes.
- Turn steaks over and continue grilling 3 more minutes.
- Reduce grill heat to low and continue grilling for 5-7 more minutes for medium-rare doneness.
- Using a meat thermometer internal temperature should read for medium-rare, 135º-140º F and 140º-145º F for medium.
- Remove steaks from the grill and place on serving platter.
- Cover steaks with foil, and let rest 5-10 minutes.
- Serve each steak with a pat of compound butter on top.
Nutrition Facts : Calories 295 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 25 grams fat, Fiber 0 grams fiber, Protein 15 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 steak, Sodium 371 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
WORCESTERSHIRE BUTTER
This easy compound butter brings the brawny flavors of Worcestershire sauce, thyme and garlic to just about anything. Use it on steak, chicken, grilled corn on the cob or French bread - whatever you think would benefit from its intensity. Make sure to let it soften a bit before serving. Once it's soft and spreadable, you may just want to slather it on with abandon.
Provided by Melissa Clark
Categories condiments
Time 10m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.
GRILLED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER
Yield Serves 4
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and garlic; sauté until transparent, about 1 minute. Transfer shallot mixture to bowl. Add remaining 7 tablespoons butter, 1 tablespoon Worcestershire sauce, 1 tablespoon dry mustard and 2 tablespoons chives and stir with fork to blend. Season to taste with salt and pepper. Place plastic wrap on work surface. Transfer butter mixture to plastic wrap and form butter into 5-inch-long log. Roll up in plastic, enclosing completely. Refrigerate until firm. (Can be prepared 3 days ahead. Keep refrigerated.)
- Whisk remaining 2 tablespoons Worcestershire sauce and 1 tablespoon dry mustard in shallow dish. Place steaks in dish and turn to coat. Let stand at room temperature 1 hour.
- Prepare barbecue (medium-high heat). Cut butter log into 8 slices. Season steaks with salt and pepper. Grill to desired doneness, about 5 minutes per side for medium-rare. Top each steak with 2 butter slices and serve.
THE PERFECT NEW YORK STRIP STEAK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
Provided by Chris Pandel
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
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