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Michael Symon's Strip Steak with Compound Butter

Michael Symon
Servings: 4
1 to 30 min

Spice-Rubbed Strip Steak

  • Ingredients
  • step-by-step directions
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.
Similar categories: Dinner Courses & Meals
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