Steak au beurre

Yield: 2 – 4 servings

 

Ingredients:

 

2 – 2” thick New York strip steaks (approximately 3/4 pound each)

1 teaspoon salt

2 teaspoons freshly ground black pepper

2 teaspoons peanut oil

Herb butter (see below)

 

Steps:

 

1. Rub salt and pepper on all sides of steak.
2. Place steaks in a glass dish and put in the icebox for 2 days, uncovered.
3. Remove steaks from icebox one hour before cooking to allow them to come to room temperature.
4. Preheat oven to 425°F.
5. Heat medium cast-iron skillet over medium-high heat.
6. Add oil to skillet.
7. When oil shimmers, add steak.
8. Sear until that bottom side of the steak is browned.
9. Turn steak on each side until browned.
10. Transfer skillet to oven.
11. Roast steak until it reaches the desired degree of doneness (Rare – 125°F,
12. Medium – 135°F).
13. Remove from oven and allow to rest for 5 minutes. Steaks will continue to cook slightly while resting.
14. Plate steaks.
15. Top each steak with chosen herb butter.
16. Serve.

 

 

Herb Butters:

 

Classic Delmonico’s Herbed Butter

 

Ingredients:

¼ cup unsalted butter, softened

1 teaspoon garlic, pressed or grated

1 teaspoon freshly squeezed lemon juice

2 teaspoons fresh parsley, minced

 

Steps:

1. Combine all ingredients in a bowl.
2. Place butter on a piece of parchment paper.
3. Roll into a log.
4. Twist ends of paper.
5. Place in icebox overnight.

 

 

Cilantro Butter

 

Ingredients:

¼ cup unsalted butter, softened

1 teaspoon garlic, pressed or grated

1 teaspoon freshly squeezed lime juice

2 teaspoons fresh cilantro, minced

 

Steps:

1. Combine all ingredients in a bowl.
2. Place butter on a piece of parchment paper.
3. Roll into a log.
4. Twist ends of paper.
5. Place in icebox overnight.

 

 

Beurre de Fromage

 

Ingredients:

1/4 cup butter, softened
1/3 cup Cambozola or Bleu cheese, softened

 

Steps:

1. Combine both ingredients in a bowl and stir until combined
2. Place butter on a piece of parchment paper.
3. Roll into a log.
4. Twist ends of paper.
5. Place in icebox overnight.

 

 

Beurre de Moutarde

 

Ingredients:

¼ cup unsalted butter, softened

1 tablespoon whole grain Dijon or Creole mustard

Pinch hot red pepper flakes

1 tablespoon fresh parsley, minced

1 teaspoon freshly squeezed lemon juice 

 

 

 

Steps:

1. Combine all ingredients in a bowl.
2. Place butter on a piece of parchment paper.
3. Roll into a log.
4. Twist ends of paper.
5. Place in icebox overnight.

 

Horseradish Butter

 

Ingredients:

1/4 cup unsalted butter, softened

1 tablespoon prepared horseradish

 

 

Steps:

1. Test the hotness of the horseradish. The addition of butter will cut the heat. Decide if this particular batch of prepared horseradish requires more or less than the suggested 4 teaspoons. Remember, it is easy to add, impossible to subtract and that this is one of the best tasting steaks. The objective is to complement, not cover up, the taste sensation.
2. Combine all ingredients in a bowl. Taste and add more if necessary.
3. Place butter on a piece of parchment paper.
4. Roll into a log.
5. Twist ends of paper.
6. Place in icebox overnight.