Seared Steak with Bourbon-Shallot Butter
By Tested and perfected in the Sur la Table kitchen
Images
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
Procedure
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.
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.
Seared Steak with Bourbon-Shallot Butter
By Tested and perfected in the Sur la Table kitchen
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
Procedure
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.
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.