Wednesday, February 2, 2011

Pan Seared, Oven Roasted Steak with Flavored Butter

2 thin new york strip steaks, at room temperature
2 tbsp unsalted butter
2 tbsp finely chopped shallot or red onion
2 finely chopped garlic cloves
2 tbsp finely chopped flat leaf parsley
1 tbsp olive oil
salt and pepper

Preheat oven to 450 degrees. Mix the cilantro with the shallot and garlic. Sprinkle lightly with salt and pepper. Mix in the softened butter. Melt the butter mixture over low heat in a small sauté pan.

Heat the olive oil in a skillet. Season both sides of the steak with salt and pepper and place in the skillet over high heat. Sear the steak until browned on one side. Turn the steak and brush the top generously with the flavored butter. Place into the heated oven and cook until done to your preference (check after 4 – 5 minutes by cutting into the center of one of the steaks). Remember that the meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish. Pour remaining butter and any pan juices over the meat and let it stand for several minutes before serving. Serve over arugula.

Dressing for arugula: whisk together the 1/4 cup olive oil, 1-2 tbsp lemon juice, 1/2-1 tsp dijon mustard, salt, and freshly ground black pepper. Toss the arugula in a large bowl with enough of the dressing to moisten.

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