Strip Steaks with Herb-Horseradish Butter
By America's Test KitchenPublished on December 8, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons unsalted butter, softened2 tablespoons minced fresh chives 1 teaspoon prepared horseradish 1 teaspoon grated lemon zest plus 1 tablespoon juiceSalt and pepper Pinch cayenne pepper 2 (1-pound) boneless strip or rib-eye steaks, about 1 inch thick, trimmed and halved crosswise1 tablespoon vegetable oil
Before You Begin
The test kitchen’s preferred horseradish is Boar’s Head Pure Horseradish.
Instructions
- Combine butter, chives, horseradish, lemon zest and juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne in bowl; set aside.
- Pat steaks dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to plate, tent loosely with foil, and let rest for 10 minutes. Divide butter among steaks and serve.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh chives
1 teaspoon prepared horseradish
1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
Pinch cayenne pepper
2 (1-pound) boneless strip or rib-eye steaks, about 1 inch thick, trimmed and halved crosswise
1 tablespoon vegetable oil
Ingredients
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh chives
1 teaspoon prepared horseradish
1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
Pinch cayenne pepper
2 (1-pound) boneless strip or rib-eye steaks, about 1 inch thick, trimmed and halved crosswise
1 tablespoon vegetable oil
Ingredients
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh chives
1 teaspoon prepared horseradish
1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
Pinch cayenne pepper
2 (1-pound) boneless strip or rib-eye steaks, about 1 inch thick, trimmed and halved crosswise
1 tablespoon vegetable oil
Why This Recipe Works
Compound butters, like this one, are a quick and easy way to dress up any cut of meat or fish.
Before You Begin
The test kitchen’s preferred horseradish is Boar’s Head Pure Horseradish.
Instructions
- Combine butter, chives, horseradish, lemon zest and juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne in bowl; set aside.
- Pat steaks dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to plate, tent loosely with foil, and let rest for 10 minutes. Divide butter among steaks and serve.
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