New York Steaks with Martini Butter

Top a simple steak, pork chop, or chicken breast with a compound (flavored) butter, and an average dish turns into an exceptional one.

Photo by Lisa M.
Adapted from finecooking.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from finecooking.com

Ingredients

  • 9

    - to 10-oz. boneless beef strip steaks, about 1 inch thick, trimmed of excess fat

  • Kosher salt and freshly ground black pepper

  • 3

    Tbs. extra-virgin olive oil

  • 1/4

    cup drained pimiento-stuffed Spanish olives (martini olives), plus 4 olives, sliced, for garnish

  • 2

    Tbs. gin or vodka

  • 1

    Tbs. dry vermouth

  • 2

    tsp. Dijon mustard

  • 2

    oz. (4 Tbs.) unsalted butter, softened

Directions

Generously season both sides of the steaks with salt and pepper. Heat the oil in a 14-inch skillet over medium-high heat until shimmering hot (if you don’t have a 14-inch skillet, divide the oil between two 10-inch skillets). Add the steaks and cook to your desired doneness, about 4 minutes per side for medium rare (130°F to 135°F). Meanwhile, in a food processor, combine the 1/4 cup olives, gin or vodka, vermouth, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper and pulse to coarsely chop. Add the butter and pulse to combine, scraping down the bowl as necessary. Transfer the steaks to a platter or plates and divide the martini butter evenly among the steaks, letting it melt a bit. Garnish with the sliced olives and serve. Variations: Compound butters can be flavored any number of ways. Try mixing softened butter with rosemary or thyme, shallots, or even cheese, like crumbled Roquefort. Serving Suggestions: Serve these steaks with french fries and steamed broccoli or a Caesar Salad.

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