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.
- 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
Adapted from finecooking.com
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.
Compound butters can be flavored any number of ways. Try mixing softened butter with rosemary or thyme, shallots, or even cheese, like crumbled Roquefort.
Serve these steaks with french fries and steamed broccoli or a Caesar Salad.