The strip steak — sometimes called a New York strip, a Kansas City strip or a strip loin steak — is one of the most highly prized cuts of beef. Tender and flavorful, it's ideal for high-heat, dry-heat cooking methods like grilling and broiling.
This recipe for broiled or grilled strip steak topped with compound butter is one of the classic steak preparations and one of the simplest.
Traditionally called Maître d'Hôtel butter (or simply "hotel butter"), compound butter is butter that's had some sort of flavoring ingredient added — in this case, lemon juice and fresh parsley. But see below for variations on the classic compound butter. Alternately, you can serve this steak with a classic Béarnaise sauce.
- 4 boneless beef strip steaks (8 oz each), about 1½ inch thick
- Kosher salt to taste
- Ground black pepper to taste
- 2 oz (4 Tbsp) compound butter
- Take the steaks out of the fridge and let them sit at room temperature for about 20 minutes.
- Trim the steaks of any excess fat, leaving about ¼ of an inch around the edge.
- Preheat the broiler, grill or grill pan.
- Brush the steaks with a bit of oil or clarified butter and season them generously with Kosher salt.
- Place the steaks on the grill, taking care not to overcrowd them. With grill pans, use two pans if necessary.
- Cook for 3-4 minutes, depending on the thickness of the steaks and the temperature of the grill. About halfway through cooking the first side, rotate the steaks 45 to 60 degrees to give them the classic cross-hatched grill marks.
- Use a pair of tongs to flip the steaks, and cook them for another 3-4 minutes. You can test for doneness by pressing the center of the steaks with your thumb. For medium rare, the steak should spring back without feeling overly firm.
- Remove the steaks from the heat, cover them with foil and let them rest, in a warm place, for five minutes.
- Plate the steaks, top each one with a tablespoon of compound butter and serve immediately.