Seared Strip Steaks with North African-Spiced Butter (Aida Mollenkamp) |
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Prep Time: 6 Minutes Cook Time: 10 Minutes |
Ready In: 16 Minutes Servings: 2 |
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Ingredients:
8 tablespoons unsalted butter (1 stick), at room temperature |
2 teaspoons ground cumin |
1 teaspoon kosher salt |
1 teaspoon smoked paprika |
1/2 teaspoon freshly ground black pepper |
2 (10-ounce) new york strip steaks |
1 tablespoon oil |
Directions:
1. For the butter: Using a rubber spatula or wooden spoon, work butter in a bowl until it is softened and very spreadable. Add all other ingredients, and mix until thoroughly combined. Place butter in the middle of a piece of plastic wrap, shape butter into a log, wrap it up, and twist the ends of the plastic to close. Place in the refrigerator until firm, at least 30 minutes.
2. For the steaks: Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes.
3. Heat a large seasoned cast iron skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare. Remove steaks to a dish, top with pats of compound butter, and let rest 10 minutes before serving.
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