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New York Steaks with Chive Butter and Merlot Sauce

Serves: Yields 6 servings


Chive Butter:
  • 1 teaspoon olive oil
  • ¼ cup finely chopped shallots
  • 1 teaspoon finely chopped garlic
  • 2 sticks unsalted butter, at room temperature
  • 1 tablespoons dry mustard
  • 5 tablespoons finely chopped chives
  • Salt and freshly ground pepper

  • 2 tablespoons olive oil, divided
  • 6 9- to 10-ounce New York steaks, trimmed (about 1 inch thick), at room temperature
  • 1 ½ cups Merlot or other fruity red wine
  • ¼ cup (½ stick) chilled butter, cut into small pieces
  • 2 teaspoons chopped fresh Italian parsley
  • 2 teaspoons chopped fresh chives plus whole chives for garnish


Heat oil in a small skillet add shallots and garlic and cook until soft and aromatic, about 3 minutes, let cool slightly. Place butter in a small bowl and add shallot mixture, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Place in the freezer until firm.

Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter and tent with foil to keep warm.

Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous ½ cup, scraping up browned bits, about 5 minutes. Remove from heat and whisk in butter, season to taste with salt and pepper. Transfer steaks to a platter, pour sauce over and place a generous pat of chive butter on each steak. Garnish with whole chives and serve.

Tested and perfected in the Sur la Table Cooking Class Program.

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