Serves 2
61 min
Seared Strip Steaks with North African-Spiced Butter
Recipe GLPR53d60cdf1f75bb
Two perfectly seared New York strip steaks topped with a fragrant compound butter infused with cumin, smoked paprika, and black pepper for a bold North African flavor. The steaks are cooked to a rich, caramelized crust and finished with a generous pat of the spiced butter for a luxurious meal.
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Ingredients
8 tablespoons unsalted butter, at room temperature
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
2 10-ounce New York strip steaks
1 tablespoon oil
Directions
Prepare the spiced butter: In a bowl, cream the room-temperature butter with a rubber spatula or wooden spoon until it becomes soft and very spreadable. Mix in the ground cumin, kosher salt, smoked paprika, and freshly ground black pepper until evenly incorporated. Place the butter mixture in the center of a piece of plastic wrap, shape it into a log, wrap securely, and twist the ends closed. Refrigerate for at least 30 minutes until firm.
Prepare the steaks: Pat the New York strip steaks completely dry with paper towels. Lightly coat both steaks with oil and allow them to rest at room temperature for at least 5 minutes.
Heat a large cast iron skillet or heavy frying pan over medium-high heat for approximately 3 minutes until it is hot but not smoking. Place the steaks in the pan and cook without moving them for about 5 minutes per side to achieve a well-browned crust and medium-rare internal temperature of 130-145°F.
Transfer the steaks to a serving dish and immediately top each steak with a generous pat or two of the chilled spiced butter. Allow the steaks to rest for 10 minutes before serving to let the juices redistribute.
