Last Updated on August 29, 2022
Looking to bring a unique citrus flair to your favorite steak? This pepper-crusted NY Strip with herb orange shallot butter is a crowd pleaser and will have your guests feeling like they’re at a fine steakhouse instead of in your kitchen.
Ingredients
- 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
Instructions
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 is the Head Chef at ButcherBox.
