Pepper Crusted NY Strip with Herb Orange Shallot Butter

Pepper Crusted NY Strip with Herb Orange Shallot Butter

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Course: Main Course
Cuisine: American
Protein: Beef
Cut: NY Strip Steak
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 people


  • 2 ea ButcherBox NY Strip Steaks

Dry Rub

  • 1 Tbsp orange zest
  • ¼ tsp nutmeg
  • 2 Tbsp coarse ground black pepper
  • 1 Tbsp kosher salt

Herb Orange Shallot Butter

  • 3 ea shallots thinly sliced
  • 1 clove garlic minced
  • 1 Tbsp orange zest
  • 1 Tbsp parsley chopped
  • 1 tsp kosher salt
  • ½ tsp smoked paprika
  • 8 oz butter room temperature


Herb Orange Shallot Butter

  • Place 2 oz of butter and sliced shallots in a sauté pan. Over medium-low heat sauté until shallots are caramelized.
  • Cool shallots to room temperature and combine with remaining ingredients in food processor. Pulse to combine.
  • Place butter mixture onto a sheet of plastic wrap and roll into a tight cylinder. Refrigerate or freeze until needed.

Pepper Crusted NY Strip Steak

  • Let steaks come to room temperature. Mix dry rub together and massage onto steaks.
  • Preheat cast iron skillet on medium heat. Sear steaks 3-4 minutes per side or until internal temperature is 120℉.
  • Place healthy slice of orange butter on top of each steak and let steaks rest 5 - 8 minutes before serving. Enjoy!
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.