Our New York strips are on sale! Here is an fresh, simple recipe for herbed steaks that actually have intense herbed flavor. The trick: a rub using dried spices for deep flavor combined with the freshness of a compound butter made with fresh herbs. It’s the best of both worlds! This recipe contains items on sale from June 15 to June 21, 2016.
- 2 tsp. kosher salt
- 2 tsp. freshly ground black pepper
- 1/4 tsp. fennel seeds, crushed
- 1/8 tsp. red chili pepper flakes
- 1 tsp. garlic powder
- 1/2 tsp. dried basil
- 1/4 lb. Cabot Creamery salted butter, softened – Sale 2 for $5/16 oz. – save $4.38
- 2 tbsp. chopped parsley
- 2 tbsp. chopped chives
- 1 tsp. chopped rosemary
- 1 tsp. fresh garlic
- 4 Weaver Meats pasture raised New York strip steaks, room temperature – Sale $15.99/lb. – Save
$2.00
Directions:
1) In a small bowl combine salt, pepper, crushed fennel, chili pepper flakes, garlic powder, and basil. Set aside.
2) In another small bowl combine softened butter, parsley, chives, rosemary, and fresh garlic. Stir together, scrape down sides of bowl, and make a neat mound of butter in center of bowl. Place in refrigerator to chill.
3) Pat steaks dry and sprinkle both sides with dry spice mixture. Rub to help spices penetrate and adhere.
4) Heat heavy skillet over high heat. When pan is hot, immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds.
5) Reduce heat to medium-low. Cook 2 minutes, covered, over lowered heat; turn steaks, then cook two more minutes, covered. Continue to turn, cooking one minute more each time until steaks are done to your preference.
6) Remove the steak from the skillet, cover loosely with foil, and rest for 2 minutes.
7) Serve topped with a scoop of herbed butter.
Serves 4.