ny strip + garlic scape and dill compound butter
By Julie
Joe and I went to our favorite nearby liquor store to pick up something for the July 4th weekend and came back with a super bonus. The owner shoved some vegetables from Grant Family Farms CSA in our hands as we were leaving because he'd gotten a bunch of extra boxes dropped off and couldn't possibly use all of the veggies. How cool is that? Get some beer, get some local vegetables. In the box were kale, mesclun greens, spinach, eggs (YESSS), scallions, dill, and garlic scapes. I'd never seen garlic scapes at my grocery store (it's not the most produce-diverse grocery store, though it is very cheap so god bless it for that) and I was super excited to try them out. Since we had already been set on cooking these NY strip steaks, I thought it'd be fun to make an herb-y butter. Butter on steak is just about the best thing there is, and herbed butter is even better.





2 garlic scapes, minced
2 tablespoons fresh dill, minced
1/3 cup salted butter, softened
In a small bowl, mix herbs into butter. Adjust the herb to butter ratio as you see fit. With any extra butter, you can place it in some parchment paper and form it into a usable, sliceable/spreadable shape. Refrigerate it for another use.
ny strip steak
2 1 1/2" NY strip steaks
coarse sea salt
freshly ground pepper
1. Pat steaks dry with a paper towel and sprinkle a little salt on both sides. Put back in the refrigerator for up to 3 hours.
2. Remove about an hour before you're ready to eat and let the steaks come to room temperature. Pat them dry again with a paper towel. Sprinkle a little more sea salt on, as well as a generous amount of pepper - press the steak to make sure both adhere.
3. Preheat your grill to high. Sear the steaks for about 3-4 minutes per side.
4. Lower heat to low and continue to cook steaks for about 3-4 minutes per side. This will be about a medium-rare steak.
5. Place steaks on a cutting board and DON'T TOUCH THEM for 10 minutes. It sucks, but do it. Have some beer. After the steaks have rested, you can slice into them, against the grain. Season with additional sea salt and pepper if desired.
Serve this steak with a big dollop of butter and a nice, crisp salad on the side. Perfect!
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