Recipe courtesy of Aida Mollenkamp
Print
Total:
1 hr 1 min
Prep:
6 min
Inactive:
45 min
Cook:
10 min
Yield:
2 servings
Level:
Easy
Total:
1 hr 1 min
Prep:
6 min
Inactive:
45 min
Cook:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

For the butter:
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
For the steaks:
  • 2 (10-ounce) New York strip steaks
  • 1 tablespoon oil

Directions

Watch how to make this recipe.

For the butter: Using a rubber spatula or wooden spoon, work butter in a bowl until it is softened and very spreadable. Add all other ingredients, and mix until thoroughly combined. Place butter in the middle of a piece of plastic wrap, shape butter into a log, wrap it up, and twist the ends of the plastic to close. Place in the refrigerator until firm, at least 30 minutes.

For the steaks: Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes.

Heat a large seasoned cast iron skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare. Remove steaks to a dish, top with pats of compound butter, and let rest 10 minutes before serving.

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Step-by-step photos

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