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.
What is compound butter?
Put it simply, 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.
You can also add them to your appetizer spread. Add a fresh baguette and a delicious homemade compound butter and you have a simple yet delicious bites to eat.
How to make Worcestershire butter
The French really know how to use butter. But not every French recipe is complicated or hard to make. To make compound butter, you just need some really delicious butter. You could use a simple inexpensive brand of butter, but because the butter is the star of your meal, I suggest splurging and go for a butter with tremendous flavor, like Kerrygold or Cabot.
Bring your butter to room temperature until softened. You do not want to melt the better. Using a rubber scraper, mix the softened butter with the ingredients you are using until incorporated. For this recipe it includes minced garlic, shallots, lemon zest, lemon juice, chives, thyme and sage.
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!
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.
How long does compound butter last?
Although butter can last for weeks in the fridge, the perishable ingredients in your compound butter will not. If you are not going to use a whole stick of compound butter, you can easily make it in small batches. How long compound butter lasts depends on the ingredients inside of them.
But 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.
- 1/4 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
- 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, 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.
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Serving Size:1 steak
Amount Per Serving: Calories: 295Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 75mgSodium: 371mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 15g