NY Strip Steak with Herb Compound Butter

Written by Jason McKinney on

Last Updated on January 28, 2025

Looking to elevate your steak night? This Grain Finished NY Strip Steak with Herb Compound Butter is the perfect solution. Juicy, seared steak paired with crispy roasted potatoes and savory green beans—this meal brings together quality ingredients for a delicious, satisfying dinner.

NY Strip Steak with Herb Compound Butter on a plate

NY Strip Steak with Herb Compound Butter

This recipe features ButcherBox Grain Finished NY Strip Steak topped with herb compound butter, crispy roasted potatoes, and tender green beans. A simple yet flavorful meal perfect for any occasion.
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Protein: Beef
Cut: NY Strip Steak
Course: Main Course
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 2

Ingredients

For the potatoes

  • 1 lb Yukon Gold potatoes
  • 2 tbsps grapeseed oil or your favorite high heat oil
  • To taste kosher salt
  • To taste black pepper
  • 2 sprigs rosemary roughly chopped

For the herb compound butter

  • ½ lb unsalted butter softened
  • 6 sprigs thyme picked and chopped
  • ¼ bunch parsley chopped
  • 1 lemon

For the steak

  • 2 ButcherBox US Pasture-Raised NY Strip Steaks
  • 2 tbsps grapeseed oil or your favorite high heat oil

For the green beans

  • 1 tbsps olive oil
  • ½ lb green beans trimmed
  • 2 cloves garlic peeled and minced
  • 1 tbsp water

Instructions

Prepare the potatoes:

  • Preheat your oven to 400°F and set the rack to the middle position. Cut the potatoes into 1-inch pieces, toss with oil, salt, and pepper, then roast on a parchment-lined tray for 45 minutes, rotating every 15 minutes. Toss with rosemary when done.

Make the herb compound butter:

  • Mix the softened butter with herbs, lemon zest, salt, and pepper. Shape it into a log using plastic wrap and chill in the freezer until firm.

Cook the steaks:

  • Heat a cast iron pan over high heat. Season the steaks with salt and pepper, and sear them in the pan, flipping every 30 seconds for 3-4 minutes for medium-rare. Let the steaks rest.

Cook the green beans:

  • In a medium pan, heat olive oil over medium-high. Add green beans and cook until blistered. Lower heat, add garlic and water, cooking until tender.

Assemble the dish:

  • Carve the steaks into slices, top with herb compound butter, and serve alongside the roasted potatoes and green beans.

Notes

For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished NY strips slightly longer than the grass fed equivalent.
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Michelin-trained and meat-obsessed, Chef Jason McKinney is all about bold flavors, fire, and making cooking crazy delicious. With a background in fine dining and a passion for hospitality, he’s dedicated to bringing people together through unforgettable culinary experiences, education, and high-quality ingredients. When he’s not leading ButcherBox cooking classes or perfecting the perfect steak, he’s training for his annual Ironman—because balance, right?

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