New York Strip with Maitre D'Hotel Butter Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Parsley | 1 Tablespoon, chopped | |
| Lemon peel | 1/4 Teaspoon, freshly grated | |
| Lemon juice | 1 1/2 Teaspoon | |
| 4 boneless beef strip (shell) steaks, 1 inch thick (about 8 ounces each), trimmed | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
Directions
1. In small bowl, beat butter, parsley, and lemon peel and juice with wooden spoon until well blended. Transfer butter mixture to waxed paper and shape into log about 3 inches long. Wrap, twisting ends of waxed paper to seal. Refrigerate until firm, about 2 hours.
2. For grilling: Prepare grill. Sprinkle steaks with salt and pepper. Place steaks on grill over medium-high heat; grill steaks 5 to 6 minutes per side for medium-rare or until desired doneness.
3. For cast-iron skillet: Heat 12-inch cast-iron skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper. Add steaks; cook 5 to 6 minutes per side for medium-rare or until desired doneness.
4. Cut chilled butter into 1/2-inch-thick slices. Top each steak with pat of butter and serve.
2. For grilling: Prepare grill. Sprinkle steaks with salt and pepper. Place steaks on grill over medium-high heat; grill steaks 5 to 6 minutes per side for medium-rare or until desired doneness.
3. For cast-iron skillet: Heat 12-inch cast-iron skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper. Add steaks; cook 5 to 6 minutes per side for medium-rare or until desired doneness.
4. Cut chilled butter into 1/2-inch-thick slices. Top each steak with pat of butter and serve.
Chef
