New York Strip Steak with Chive Worcestershire Compound Butter
Whether grilled or pan-seared, a perfectly cooked New York strip steak becomes even more irresistible when topped with a rich, savory chive and Worcestershire compound butter. This easy recipe adds steakhouse-worthy flavor to your home-cooked meal—no fancy equipment required!
Servings 4
Calories 416kcal
Ingredients
- ¼ cup unsalted butter softened to room temperature
- 1 tablespoon finely chopped shallot
- 1 tablespoon Worcestershire sauce
- 1 garlic clove minced
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon diced chives
- 1 teaspoon fresh thyme
- 1 teaspoon diced fresh sage
- 1 teaspoon extra virgin olive oil
- ½ teaspoon salt
- ¼ black pepper
- 4 New York strip steak 8 oz each
Instructions
- 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.
Notes
TO STORE: Keep your compound butter wrapped up and refrigerated. Because perishable ingredients are in the butter, it may only last a week in the refrigerator.
TO FREEZE: if you made a large amount of compound butter, store a small amount in the refrigerator for quick use and freeze the rest. It will keep in the freezer for 6 months, if wrapped properly.
Nutrition
Serving: 1steak | Calories: 416kcal | Carbohydrates: 1g | Protein: 52g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 477mg | Potassium: 861mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 382IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 4mg
