New York Strip with Maitre D'Hotel Butter
|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)|
|Ground black pepper||1⁄4 Teaspoon|
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.