The Chew: Strip Steak Recipe with Compound Butter By Michael Symon

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The Chew: Making Strip Steak On Your Burner

Everyone loves to grill steaks for the unique flavor they are given, but can you do the same thing on your kitchen’s burner? Michael Symon showed us how with his strip steak with compound butter recipe. 

The Chew: Strip Steak with Compound Butter Recipe

Ingredients:

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The Chew: Strip Steak Recipe with Compound Butter By Michael Symon

Michael Symon showed us how to make a strip steak on the burner with his strip steak with compound butter recipe.

  • 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

The Chew: Strip Steak with Compound Butter Directions

For The Rub:

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  1. Toast the seeds in a dry pan before you add them – this will enhance the flavor.  You can grind these with a coffee grinder, mortal and pestle, or a pepper grinder.
  2. In a medium bowl, place your coriander, cumin, chipotle, sweet paprika, and salt. 
  3. Add a third as much salt as you have spices to the mixture.
  4. Preheat a large cast iron sauté pan over medium high heat.

For The Steak:

  1. Add just a drop of oil to the steaks – any oil you have in the house will do.
  2. Massage oil into the steak (drop, drop, massage!)
  3. Repeat on the other side.
  4. Season the steaks on both sides with the rub, being pretty liberal with it. When seasoning, put the the seasoning on from up high for an even coating. 
  5. Shake off excess.
  6. Sear your stake on the stove top, then flip.
  7. Take the heat off the pan, it has absorbed enough heat at this point.
  8. 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.
  9. Place your rested steak on a plate adding 1 dollop of Cilantro Lime Compound Butter to the top.
  10. To freeze butter for future use: On a sheet of plastic wrap, spoon half of the mixture in a line down the middle.
  11. Fold the plastic over and roll up into a log, twisting on both ends.
  12. Repeat with the other half of the butter.
  13. Freeze the logs, and slice them as you need them in the future.

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