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Michael Symon's Strip Steak with Compound Butter

Strip Steak Compound Butter Michael Symon
Spice-Rubbed Strip Steak
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Strip Steak with Compound Butter Recipe: Dress up your steak with a simple compound butter, which is also delicious mixed into potatoes or as a topping for pancakes.
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ingredients
  • 4 8-ounce Strip Steaks
  • 3 tablespoons Canola Oil
  • 1/2 pound Unsalted Butter (softened)
  • 1/4 cup Roughly Chopped Cilantro
  • 1 Garlic clove
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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.
  • 2
    3 tablespoons Canola Oil
    4 8-ounce Strip Steaks
    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.
  • 3
    1/2 pound Unsalted Butter (softened)
    1/4 cup Roughly Chopped Cilantro
    1 Garlic clove
    1 small Shallot
    Juice and zest of 1 Lime
    Salt and Pepper
    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. 
  • 4
     
    Place your rested steak on a plate adding 1 dollop of Cilantro Lime Compound Butter to the top.
  • 5
     
    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.

    Helpful Tips:
    1. For the rub, toast the seeds before grinding them to enhance the flavor. Pepper mills, old coffee grinders or a mortar and pestle are all perfect tools for grinding seeds.
    2. Season the meat from an elevated position to ensure even seasoning.
    3. Compound butter can be used on any protein. Try any combination of spices to flavor the butter, such as lemon and flat leaf parsley. Freeze extra butter for up to one month.
 
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