Description
This recipe provides a simple yet elegant way to prepare Charred Strip Steak with Herbed Green Butter, perfect for a quick and family-friendly weeknight dinner. It focuses on achieving a perfect char and a melt-in-your-mouth herbed butter to transform a simple cut into an unforgettable meal.
Ingredients
- Two 10–12 oz (280-340g) strip steaks, 1-1.5 inches thick
- 2 Tbsp (30ml) fresh parsley, chopped
- 1 Tbsp (15ml) fresh chives or thyme, chopped (or 1 tsp dried herbs)
- 1 stick (113g) unsalted butter, softened (or plant-based alternative)
- 1 clove garlic, minced
- 1 Tbsp (15ml) olive oil or avocado oil
- Approx. 1 Tbsp kosher salt
- Approx. 1 tsp black pepper
Instructions
- Make Herbed Green Butter: Combine 1 stick (113g) softened unsalted butter with 2 Tbsp (30ml) chopped parsley, 1 Tbsp (15ml) chives, 1 minced garlic clove, salt, and pepper until vibrant. Roll into a log in parchment, then chill 30 minutes until firm.
- Prep Strip Steak: Pat both 10-12 oz (280-340g) strip steaks thoroughly dry. Season generously with kosher salt and black pepper. Let seasoned steaks sit at room temperature for 20-30 minutes.
- Sear Steak for Char: Heat a 10-inch cast iron pan over high heat until it just smokes faintly. Add 1 Tbsp (15ml) high-smoke-point oil. Place steaks in the sizzling pan (do not overcrowd) and sear 2-4 minutes per side until a deep, crusty char forms.
- Finish and Rest Steak: For thicker steaks, finish in a preheated 375 F (190 C) oven for 5-10 minutes until desired doneness (130-135 F / 54-57 C for medium-rare). Remove from pan, top each steak with 1-2 slices of chilled herbed butter, then tent with foil and rest 5-10 minutes.
- Slice and Serve: After resting, slice each steak against the grain into 0.5-inch (1.25cm) thick pieces. Spoon any remaining melted herbed butter from the pan or plate over the slices. Serve immediately.
Notes
To customize, experiment with different cuts like ribeye or sirloin. For compound butter, try rosemary, thyme, or lemon zest, or add a pinch of red pepper flakes for a spicy kick. Always pat steak dry before searing for the best crust and never skip resting after cooking to ensure tenderness. Don’t overcrowd the pan; cook in batches if needed. Pre-made compound butter or making a double batch to freeze can save time.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Searing, Oven Finishing
- Cuisine: American
Nutrition
- Serving Size: 1 steak (approx 300 g)
- Calories: 950 calories
- Sugar: 0 g
- Sodium: 700 mg
- Fat: 85 g
- Saturated Fat: 48 g
- Unsaturated Fat: 37 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 85 g
- Cholesterol: 380 mg
Keywords: easy steak recipe, strip steak, herbed butter, weeknight dinner, charred, cast iron, family-friendly, quick dinner, perfect sear, American cuisine