New York Steaks with Martini Butter

By garciamoss

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

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

Details

Adapted from finecooking.com

Preparation

Step 1

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.