Spice-Rubbed Strip Steak
Michael Symon's Strip Steak with Compound Butter
- 4 8- ounce Strip Steaks
- 3 tablespoons Canola Oil
- 1/2 pound Unsalted Butter (softened)
- 1/4 cup Roughly Chopped Cilantro
- 1 Garlicclove
- 1 small Shallot
- Juice and zest of 1 Lime
- Salt and Pepper
For the Rub:
- 2 tablespoons Coriander Seeds (toasted and ground)
- 2 tablespoons Cumin Seeds (toasted and ground)
- 1 tablespoon Chipotle Powder
- 1 tablespoon Sweet Paprika
- 1 tablespoon Kosher Salt
- For the Rub: In a medium bowl, whisk together all of the rub ingredients and set aside. Preheat a large cast iron sauté pan over medium high heat.
- Drizzle some oil onto the steaks. Season the steaks on both sides with the rub, being pretty liberal with it. Cook for about 3 minutes per side for medium rare then remove to a plate or cutting board for 5 minutes to rest.
- In the meantime, mix together your softened butter, cilantro, garlic, shallot and lime juice and zest with a pinch of salt in the bowl of a food processor, scraping down the sides as you go.
- Place your rested steak on a plate adding 1 dollop of Cilantro Lime Compound Butter to the top.
- To freeze butter for future use: On a sheet of plastic wrap, spoon half of the mixture in a line down the middle. Fold the plastic over and roll up into a log, twisting on both ends. Repeat with the other half of the butter. Freeze the logs, and slice them as you need them in the future.