New York Strip Steaks with Garlic-Herb Compound Butter

The Story

Compound butter is the steakhouse trick that home cooks underuse. The butter is made days ahead, rolled in plastic wrap into a log, refrigerated, and sliced into coins at service. It takes 10 minutes to make and keeps for 2 weeks in the fridge. A coin of E-1 GSP compound butter placed on a resting steak is the difference between dinner and an experience.

Instructions

1. Make the Compound Butter. Combine softened butter with E-1 GSP, garlic, parsley, thyme, lemon zest, and Worcestershire. Mix thoroughly. Place on plastic wrap, roll into a 1.5-inch diameter log, twist the ends, and refrigerate for at least 1 hour. This can be made up to 2 weeks ahead.
2. Cook the Strip. Season steaks with E-1 GSP. Let rest at room temperature 30 minutes. Heat cast iron with clarified butter until smoking. Sear 4 minutes per side without moving for a proper crust. Tilt the pan and baste the fat cap for 1 minute. Pull at 130°F internal.
3. Rest and Finish. Place steaks on a cutting board. Immediately slice 2 coins of compound butter and place on top. Tent loosely. As the steak rests, the butter melts into the carved channels. Serve the steak whole with the butter pooling in the resting juices.

Pro Tips

• Place the butter coin on the steak while it's hot from the pan, not after it's rested. You want it to melt during the rest, not after you've served it.