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.
I positively love summer! I love the variety of fresh fruits and veggies you can find. I love lazy beach days. I especially LOVE sleeping in and not rushing off early in the morning with the kids to school! But I mostly love grillin’ dinner – probably because my hubby gets to help out with the meal!
One of my family’s favorite and easiest foods to grill is steak. There really is no other way to prepare steak, but on the grill. I remember when my husband and I had a religious food experience at our first visit to Ruth’s Chris Steakhouse. Simply good meat, salt and pepper and butter. And that is what inspired this recipe.
Why this recipe is so awesome
Compound butter is butter mixed in with other stuff. It’s the “other stuff” that makes each version unique. You can make compound butters with fruits for a more sweet butter. This is perfect for your bagels and toast, for example.
Or you can go savory and make a compound butter for steak. This is where you can bring in herbs like rosemary, chives, basil, thyme and sage to the mix.
Add in some bold flavors like shallots, garlic and Worcestershire sauce and you have one flavorful butter to top your steak. It is a simple way to make your home grilled steak taste like it came from an expensive steakhouse.
This fabulous compound butter isn’t just for steak. You can serve it with a nice baguette and you have a simple yet delicious bite to eat.
Ingredients you need
- Butter: Since this is the star of the show, choose a high quality flavorful butter. Some favorites are Kerrygold or Cabot. I used unsalted butter but you can use salted butter.
- Shallot: If you do not have shallots, you can use red onion instead.
- Worcestershire sauce
- Garlic: If you do not have garlic, you can use garlic powder instead.
- Lemon: You will be using the zest and juice of a lemon.
- Fresh herbs: You can use a variety of herbs or whatever you have on hand. I used chives, thyme and sage.
1. Bring your butter to room temperature until softened. You do not want to melt the better. Place the butter, shallots, garlic, Worceestershire sauce, lemon juice, lemon zest and herbs in a bowl. Using a rubber scraper, mix the softened butter with the ingredients you are using until incorporated.
2. Once thoroughly combined, transfer your soft butter mix onto a sheet of plastic wrap and form it into log. Cover it up and roll it on your countertop until it is a uniform log shape. Refrigerate until firm, at least one hour.
Recipe tips and FAQs
Whatever ingredients you use, make sure they are chopped finely. You want the flavors to infuse the butter but not necessary bite into large pieces of garlic, lemon zest or herbs!
You can serve this compound butter on any kind of meat, from steaks to chicken and even fish. Feel free to schmear it on a piece of bread as, well!
Although butter can last for weeks in the fridge, the perishable ingredients in your compound butter will not. A general rule to follow is that compound butters last for 5 days in the refrigerator or up to 6 months in the freezer. So if you made a large amount of compound butter, store a small amount in the refrigerator and freeze the rest. Wherever you store your leftovers, keep it wrapped up tightly with plastic wrap or parchment paper.
- ¼ cup unsalted butter, softened to room temperature
- 1 TBS finely chopped shallot
- 1 TBS Worcestershire sauce
- 1 garlic clove, minced
- 1 tsp grated lemon zest
- 1 tsp lemon juice
- 1 TBS diced chives
- 1 tsp fresh thyme
- 1 tsp diced fresh sage
- 1 tsp extra virgin olive oil
- ½ tsp salt
- ¼ ground tsp black pepper
- 4 New York strip steak, 8 oz each
- 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.
Serving Size:1 steak
Amount Per Serving: Calories: 295Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 75mgSodium: 371mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 15g
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