Seared Strip Steaks With North African-Spiced Butter
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
47
Spice
70
Sweetness
55
Sourness
33
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
For the butter: Using a rubber spatula or wooden spoon, work butter in a bowl until it is softened and very spreadable
3
Add all other ingredients, and mix until thoroughly combined
4
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
5
Place in the refrigerator until firm, at least 30 minutes
6
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
7
Heat a large seasoned cast iron skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes
8
Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare
9
Remove steaks to a dish, top with pats of compound butter, and let rest 10 minutes before serving