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Seared Steak with Bourbon-Shallot Butter

Ingredients:

  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • ¼ cup minced shallot
  • 2 tablespoons bourbon
  • 2 tablespoons pure maple syrup
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 teaspoons sea salt, plus more as needed
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 4 (8-ounce) New York strip steaks, about 1" thick
  • Olive oil, for coating steaks
  • Vegetable oil, for brushing grill grates

Procedures:

Before you sear steaks, take them out of the refrigerator and let them come to room temperature for 30 to 45 minutes. You can prepare the bourbon-shallot butter and store it in the refrigerator for 1 week or in the freezer for 2 months.

To prepare bourbon butter: In a medium bowl, add butter, shallot, bourbon, syrup, parsley, salt, and pepper. Using a silicone spatula, combine the ingredients until they come together. Place a large piece of plastic wrap on a work surface and transfer butter mixture to the center of the plastic wrap. Form butter into a rough log about 1½" in diameter. Roll plastic wrap tightly around butter to form a smooth log. Tightly twist ends of plastic wrap to close and place butter in freezer until firm, about 30 minutes. Cut butter into thin slices before serving.

To prepare steaks: Coat the steaks with olive oil and season with salt and pepper. Preheat a grill pan or a large skillet over medium-high heat. Using a silicone brush, lightly coat pan with vegetable oil. Place steak in the pan and cook 4 to 5 minutes per side, until an instant-read thermometer inserted into the middle of the steak registers 130°F for medium-rare. Using tongs, transfer steak to a cutting board, loosely tent with foil, and allow steak to rest for 5 minutes before carving.

To serve: Slice the steak into ½" slices against the grain and arrange on a warmed platter. Place thin slices of bourbon-shallot butter between each slice of steak and serve immediately.

Tested and perfected in the Sur la Table kitchen

 
 
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