Name: Strip Steaks with Herb-Horseradish Butter
Total time: 30 min
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.