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New York Strip With Beurre Maître D’hôtel

New York Strip With Beurre Maître D’hôtel

Whoa! This recipe calls for seared New York strips with a slab of flavorful butter - on the table in fifteen minutes! Pour the wine and pass the salad.

  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 servings


  • 8 ounces (2 sticks) unsalted butter,at room temperature
  • 1/4 cup minced fresh parsley
  • 3 teaspoons freshly squeezed lemon juice
  • 4 1/2 teaspoons salt
  • 2 1/4 teaspoons freshly ground black pepper
  • Four 12- to 14-ounce boneless New York strip steaks, fat trimmed
  • 4 teaspoons olive oil


  • Preheat the oven to 450°F.

  • Place the butter in a medium bowl. Add the parsley, lemon juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, and stir until combined. Refrigerate while you cook the steaks.

  • Heat a large cast-iron skillet over medium-high heat.

  • Rub both sides of the steaks with the olive oil, and season evenly with the remaining 4 teaspoons salt and 2 teaspoons pepper. Place the steaks in the hot skillet and cook for 4 minutes on each side. Then transfer the skillet to the oven and roast to the desired degree of doneness, 4 to 6 minutes for medium-rare. An instant-read thermometer inserted into the thickest part of the meat should register 130°F for medium-rare, 140°F for medium.

  • Remove the skillet from the oven; let the steaks stand for 5 minutes before serving.

  • When ready to serve, top the steaks with spoonfuls of the flavored butter, to taste, or slice the steaks crosswise into 1/3-inch-thick slices and serve with the butter. (Any unused butter can be stored in an airtight container in the refrigerator for up to 1 week.)