Thursday, October 13, 2011

NY Strip Steak with Herb Butter

This dish is simply luxurious: seared strip steak, smothered in a vibrant herb butter. And yes, with only about 310 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop.

NY Strip Steak


  • 1 tbsp. whipped or regular butter, slightly softened
  • 3 tsp. extra-virgin olive oil, divided
  • 1 tbsp. minced fresh chives, or shallot
  • 1 tbsp. capers, rinsed and chopped
  • 3 tsp. oregano, divided
  • 1 tsp. freshly grated lemon zest, divided
  • 1 tsp. lemon juice
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground pepper, divided
  • 1 tsp. rosemary
  • 1 clove garlic, minced
  • 4 NY strip steaks

Preheat oven to 400 degrees F.

Mash butter in a small bowl until soft and creamy. Stir in 2 tsp. oil until combined. Add chives, capers, 1 tsp. oregano, 1/2 tsp lemon zest, lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and place in freezer to chill.

Combine remaining 1 tsp. oil, 2 tsp. oregano, 1/2 tsp. lemon zest, 1/4 tsp. salt, pepper, rosemary, and minced garlic in a small bowl. Rub on top of steaks. 

Heat cast iron skillet over high heat, brown steaks on both sides (1-2 minutes per side), then move skillet to oven and finish off until you've reached desired doneness. Remove steaks, and let rest for 5 minutes. While resting, place a slap of herb butter on top. Serve.

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