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26 October 2016

A recipe for New York Strip steaks, lightly seasoned then pan seared to perfection, topped with a homemade garlic-bourbon-chili butter that melts into every nook and cranny.

Today is my birthday so I decided to make us a pre-birthday dinner last night, but couldn’t decide.When you learn how to cook, the world becomes your oyster! Was I in the mood for pasta? Lobster? A big rack of ribs? So many options! Then an email came through from the butcher with a sale. New York Strips! Only $9.99 a pound! I’m super happy with the quality of the steaks at my local butcher, and the thought of New York Strip had me hooked instantly.

Steak. Yum. Birthday steak. Yummier. Birthday steak for me. #Yummiest! Yes! New York Strip steak it is. You’re gonna WANT this meal so hurry out and snatch up your steaks. Are you back yet? Ready to cook? Let’s go! But first, you gotta make the compound butter.

Pan Seared New York Strip Steak with Garlic-Bourbon Butter

Compound butters are easy enough to make, though they take a little time because they have to harden up. It is TOTALLY worth it because of the combination of flavors. You can make a whole stick and use it throughout the week on anything you’d like. I chose a combination of bourbon, spicy chili powder and garlic powder because all of those flavors work so nicely with a juicy steak.

To make a compound butter, first soften the butter. I only used a half stick, but you can use a stick or even more. Mix the butter with your chosen ingredients, then scoop it out onto a sheet of plastic wrap. Fold the plastic over the butter and hand form it into a roll. Be careful not to let the plastic roll into the butter. The plastic should wrap completely around it. Roll it into a log roughly the size of a butter stick or thinner, then pop it into the fridge to harden. It won’t take too long.

Pan Seared New York Strip Steak with Garlic-Bourbon Butter

There are numerous ways to cook up a steak, but for me, with a gorgeous, flavorful steak like New York Strip, it’s either on the grill or seared in the cast iron pan. I still grill in October, but opted for the pan. Seared steak! Get your pan good and hot and add a bit of olive oil. Season your steaks with a bit of salt and pepper – you really don’t need anything else – then set them into the pan along with some garlic and sage leaves. Sear each side about 3 minutes to a medium-rare doneness. I like to lightly baste the juices in the pan over the steak a bit after I’ve flipped them once.

Remove the steaks and let them rest a bit for the juices within to redistribute. Top them with slices of your garlic-bourbon butter and serve them up with a side of veggies. We made garlic mashed potatoes and BOOM! Birthday dinner complete, with a nice glass of red wine. Cab!

Give it a go! I hope you enjoy it. Think of me sitting across from you at dinner, feeling jealous because I want more.

Pan Seared New York Strip Steak with Garlic-Bourbon Butter

Patty’s Perspective: MY birthday happens to fall on National Filet Mignon Day, and I’ve always considered filet mignon the best cut. It was the only cut I would eat. But it’s Mike’s birthday and he deserves whatever kind of steak he wants. Plus! He’s opened my eyes to MANY OTHER WONDERFUL cuts of beef, like this one. So good. Happy Birthday to my personal chef!

Pan Seared New York Strip Steak with Garlic-Bourbon Butter
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
A recipe for New York Strip steaks, lightly seasoned then pan seared to perfection, topped with a homemade garlic-bourbon-chili butter that melts into every nook and cranny.
Course: Main Course
Cuisine: American
Servings: 2
Calories: 623 kcal
Author: Mike Hultquist
Ingredients
  • ½ stick butter softened
  • 1 tablespoon bourbon
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • 2 New York Strip steaks
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic chopped
  • 3 sage leaves chopped
  • 2 tablespoons chopped parsley
Instructions
  1. Make your butter first by combining butter, bourbon, chili powder and garlic powder in a bowl. Mix well.
  2. Wrap butter in a plastic sheet and form into a log. Refrigerate until ready to use.
  3. Bring your New York Strip steaks to room temperature and season with salt and pepper.
  4. Heat a cast iron pan to medium heat. Add olive oil and heat.
  5. Add steaks along with garlic, sage leaves and half of the parsley. Sear the steaks about 3 minutes, then flip and sear 3-4 minutes more, to your preferred doneness. Baste the steaks a bit in the garlicky-herb oils.
  6. Serve topped with slices of garlic-bourbon butter and additional parsley sprinkled over the top
Nutrition Facts
Pan Seared New York Strip Steak with Garlic-Bourbon Butter
Amount Per Serving
Calories 623 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 16g80%
Cholesterol 137mg46%
Sodium 130mg5%
Potassium 627mg18%
Carbohydrates 2g1%
Protein 45g90%
Vitamin A 520IU10%
Vitamin C 6.3mg8%
Calcium 27mg3%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

2 comments

  1. I used to only eat Delmonico but you made this so tempting I have to try it. God bless and I know your Birthday was unforgetable.

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