Reverse-Seared Strip Steaks with Cowboy Butter

Name: Reverse-Seared Strip Steaks with Cowboy Butter
Total time: 90 min
Ingredients: 6 tablespoons unsalted butter, cut into six 1-tablespoon pieces and softened, divided; 1 tablespoon minced fresh chives; 1 tablespoon minced fresh parsley; 2 teaspoons Dijon mustard; 1 teaspoon lemon juice; ½ teaspoon paprika; ¼ teaspoon cayenne pepper; ¼ teaspoon pepper; ¼ teaspoon kosher salt; 3 garlic cloves, minced; 1 tablespoon water; 2 (12- to 16-ounce) boneless strip steaks, 1 to 1½ inches thick, trimmed; 1 tablespoon kosher salt; 1 teaspoon pepper; 1 tablespoon vegetable oil

www.americastestkitchen.com

Perfect steaks with a punchy, buttery sauce. No horse or saddle required.

Keywords

Main Courses
Beef

View full recipe on www.americastestkitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Instant-read thermometer
Cast iron skillet
Roasting rack
Oven
Stove
Baking sheet
Mixing bowl
Fork
Spoon
Chef's knife
Paper towel
Plate

Ingredients

6 tablespoons unsalted butter, cut into six 1-tablespoon pieces and softened, divided
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon lemon juice
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon pepper
¼ teaspoon kosher salt
3 garlic cloves, minced
1 tablespoon water
2 (12- to 16-ounce) boneless strip steaks, 1 to 1½ inches thick, trimmed
1 tablespoon kosher salt
1 teaspoon pepper
1 tablespoon vegetable oil