New York Steaks with Chive Butter and Merlot Sauce
By Tested and perfected in the Sur la Table kitchen
New York Steaks with Chive Butter and Merlot Sauce
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 6 servings
Chive Butter:
Steaks:
- 1 teaspoon olive oil
- ¼ cup finely chopped shallots
- 1 teaspoon finely chopped garlic
- 2 sticks unsalted butter, at room temperature
- 1 tablespoon dry mustard
- 5 tablespoons finely chopped chives
- Salt and freshly ground pepper
Steaks:
- 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, add parsley and 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.
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, add parsley and 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.