Personal Chef Mary Gutzler shares her recipe for Lemon Basil Roasted Red Pepper Butter Steak.
6 tablespoons unsalted butter
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh basil leaves
1-cup roasted red pepper, diced
4 well-trimmed New York strip steaks (7 ounces each, trimmed weight)
1 teaspoon virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
For Lemon-Basil Butter: Place all the Lemon-Basil-Roasted Red Pepper and butter ingredients in the bowl of a blender or spice grinder, and process them into a smooth paste. Set the mixture aside.
At cooking time, heat a griddle, grill or pan until very hot. Meanwhile, rub the steaks with the olive oil, and sprinkle them on both sides with the salt and pepper.
Place the steaks on the rack of a very hot grill, griddle or pan and cook them for about 1 minute (grill or griddle) and 4 minutes pan on one side, then turn them over and cook them same the same time on the other side.
Grill or Griddle Options:
Turn the steaks over again, and place them back on the rack at a 90-degree angle from their original grilling position to create a lattice of marks from the grill rack.
Cook the steaks for 1 minute longer on the hot grill, for a total of about 3 1/2 minutes for a medium-rare result. Serve immediately with lemon-thyme butter.