New York Steaks With Martini Butter

“New York Steaks With Martini Butter” is a tantalizing main course that elevates the classic New York strip steak to new heights of flavor. The combination of perfectly cooked steaks and a luscious martini butter creates a harmonious blend of savory and tangy notes.

To prepare this dish, start by seasoning the steaks generously with kosher salt and freshly ground black pepper. Sear them in a hot skillet with olive oil until they reach your desired level of doneness, resulting in juicy and tender steaks with a delicious crust.

While the steaks rest, prepare the martini butter. In a food processor, blend the pimiento-stuffed Spanish olives, gin or vodka, dry vermouth, Dijon mustard, salt, and pepper until coarsely chopped. Then add the softened butter and pulse until well combined, ensuring to scrape down the sides of the bowl as needed. The mixture will come together into a creamy and flavorful compound butter.

Transfer the cooked steaks to a platter or individual plates and generously spread the martini butter over the top. Allow the butter to melt slightly, enhancing the richness of the steak. For an elegant touch, garnish with sliced olives, adding a pop of color and an extra burst of briny flavor.

The result is a succulent and indulgent dish that is perfect for special occasions or when you want to treat yourself to a restaurant-quality meal at home. The combination of the tender New York strip steaks and the tangy, herb-infused martini butter creates a harmonious symphony of flavors that will leave your taste buds craving for more. Serve alongside your favorite side dishes or a fresh salad to complete the meal.

SERVES: 4

INGREDIENTS:

• 4 9- to 10-oz. boneless beef strip steaks, about 1 inch thick, trimmed of excess fat
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1/4 cup drained pimiento-stuffed Spanish olives (martini olives), plus 4 olives, sliced, for garnish
• 2 Tbs. gin or vodka
• 1 Tbs. dry vermouth
• 2 tsp. Dijon mustard
• 2 oz. (4 Tbs.) unsalted butter, softened

INSTRUCTIONS:

1. Generously season both sides of the steaks with salt and pepper. Heat the oil in a 14-inch skillet over medium-high heat until shimmering hot (if you don’t have a 14-inch skillet, divide the oil between two 10-inch skillets). Add the steaks and cook to your desired doneness, about 4 minutes per side for medium rare (130°F to 135°F).
2. Meanwhile, in a food processor, combine the 1/4 cup olives, gin or vodka, vermouth, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper and pulse to coarsely chop. Add the butter and pulse to combine, scraping down the bowl as necessary.
3. Transfer the steaks to a platter or plates and divide the martini butter evenly among the steaks, letting it melt a bit.
4. Garnish with the sliced olives and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 550 CALORIES | 50G PROTEIN | 1G CARB | 35G TOTAL FAT | 13G SAT FAT |
  16G MONO FAT | 2.5G POLY FAT | 165MG CHOL | 470MG SODIUM | 0G FIBER

NOTE:

• Top a simple steak, pork chop, or chicken breast with a compound (flavored) butter, and an average dish turns into an exceptional one. Serve these steaks with french fries and steamed broccoli or a Caesar salad.