Whether grilled or pan seared, take your steak dinner to the next level with this recipe for New York Strip Steak with Chive Compound Butter.
I love summer! I love the variety of fresh fruits and veggies you can find. I love lazy beach days. I LOVE sleeping in! And I love grillin’ dinner – mostly 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 of course, HOT FLAMES!
Ever since then, my husband and I have been paying close attention to how we grill our meats. We’ve kept things pretty simple. With a good cut of meat, you don’t need to drown it with steak sauce.
This is why I love making compound butters, especially for steak. Compound butter is also super easy to make. Mix softened butter with your favorite herbs and flavors, roll up in plastic wrap and refrigerate.
When you steak is ready, all you need is a general pat of this chive compound butter and your steak experience has reached a whole new level. Serve this beauty with grilled veggies, and you are in heaven. And at a fraction of the cost of Ruth’s Chris!
Let’s get grillin’!
- 1/4 cup unsalted butter, softened to room temperature
- 1 TBS finely chopped shallot
- 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
- 1/2 tsp salt
- 1/4 ground tsp black pepper
- 4 New York strip steak, 8 oz each
- In a small bowl mash together butter, shallots, 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.
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Serving Size:1 steak
Amount Per Serving:Calories: 567 Total Fat: 40.7g Saturated Fat: 18.5g Cholesterol: 181mg Sodium: 483mg Carbohydrates: 1.2g Fiber: 0.3g Sugar: 0.1g Protein: 50.3g