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New York Strip With Maitre D'Hotel Butter

Country.Chef's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Chopped fresh parsley 1 Tablespoon
  Freshly grated lemon peel 1⁄4 Teaspoon
  Fresh lemon juice 1 1⁄2 Teaspoon
  Boneless beef strip steaks 32 Ounce, trimmed (1 inch thick,shell, 4 steaks, about 8 ounces each)
  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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Grilling
Ingredient: 
Butter
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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