"There’s no reason to get super fancy with your New York cut. It’s a flavorful steak that deserves the simplest of preparations. There’s no need to butter baste and add strong herbs with garlic. Let the steak speak for itself. The addition of a compound butter made with lemon and parsley is a note of the cow’s raising. Fresh, organic, natural, respectful.
Giving life to a recipe means having a deeper understanding of the ingredients and their lives. I don’t mean to get all ooo-wow on you guys but try and think along those lines when making your food. Lemon zest highlights the roaming hills cows graze upon, in combination with the parsley-- it tastes of the freshness in nature. A knob of this compound butter gently melting across the top of a hardy chunk of beef is literally perfection. ***Simply speaking, do it simple-- you'll never disappoint.***"
New York, New York
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- Recipe Card
Prep time 2hrs
Cook time 6mins
Serves or Makes: 1
Recipe Card
The Steak
ingredients
- 1 Hunky Choice New York Steak
- 4 tablespoons Extra Virgin Olive Oil
- Salt & Fresh Cracked Black Pepper
Lemon Compound Butter
ingredients
- 2 cups Unsalted Butter
- 1 zested and juiced Lemon
- 2 tablespoons Fresh Parsley
- 1 tsp Kosher Salt
Method
Step 1
Allow for your butter to get to room temperature, just soft enough to fold by hand, and add your zest, parsley and lemon juice. Give it a pinch of salt, roll into cellophane and put it into the freezer to solidify. It’s easier to cut discs off the compound butter if it’s solid.
Step 2
Let the steak sit out on the counter top until it’s room temperature. About 1 hour. Get that sucker seasoned and lay in a hot pan away from you. Get a nice crust on your steak.
Step 3
Once your steak is done, add your compound butter disc to the center and allow it to rest the same amount of time it took you to cook it.