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Charred Shallot and Cracked Green Peppercorn-Crusted New York Strip with Herb-Infused Compound Butter

Charred Shallot and Cracked Green Peppercorn-Crusted New York Strip with Herb-Infused Compound Butter

This New York strip steak is coated with a flavorful crust of cracked green peppercorns and topped with a vibrant herb-infused compound butter, perfect for a special dinner.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 portions
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces New York strip steaks about 1 inch thick
  • 1 tablespoon Olive oil
  • to taste Salt
  • to taste Freshly cracked black pepper
  • 2 tablespoons Cracked green peppercorns
  • 1 piece Large shallot charred and finely chopped
  • 4 tablespoons Unsalted butter at room temperature
  • 1 tablespoon Fresh parsley finely chopped
  • 1 tablespoon Fresh chives finely chopped
  • 1 teaspoon Fresh thyme leaves
  • 1 teaspoon Lemon zest

Equipment

  • Grill or Skillet
  • Mixing bowl
  • Meat Thermometer

Method
 

Instructions
  1. Prepare the Compound Butter: In a mixing bowl, combine the softened butter, charred shallot, parsley, chives, thyme, and lemon zest. Mix well until all ingredients are evenly incorporated. Place the mixture onto a piece of parchment paper and roll it into a log shape. Twist the ends to seal and refrigerate until firm, about 30 minutes.
  2. Season the Steaks: Preheat your grill or skillet over medium-high heat. Pat the New York strip steaks dry with paper towels and season both sides generously with salt and freshly cracked black pepper.
  3. Crust the Steaks: Press the cracked green peppercorns firmly onto both sides of the steaks to create a crust.
  4. Cook the Steaks: Add the olive oil to the hot grill or skillet. Place the steaks in the pan and sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium).
  5. Rest the Steaks: Once cooked, transfer the steaks to a plate and let them rest for 5-10 minutes. This allows the juices to redistribute.
  6. Serve: Slice the steaks against the grain and serve with a generous dollop of the herb-infused compound butter on top.

Notes

For a variation, try adding different herbs to the compound butter or serve with a side of grilled vegetables.