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Recipe courtesy of Aida Mollenkamp

Seared Strip Steaks with North African-Spiced Butter

  • Level: Easy
  • Total: 1 hr 1 min
  • Prep: 6 min
  • Inactive: 45 min
  • Cook: 10 min
  • Yield: 2 servings
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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

  1. 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.
  2. 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.
  3. 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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