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Ingredients

Compound Butter
  • 1/2 Cup (1 stick) unsalted butter, room temperature
  • 1 Tsp. honey
  • 1/2 Tsp. fresh thyme
  • 1/2 Tsp. chives, chopped
  • 1/4 Tsp. kosher salt
  • 1/8 Tsp. black pepper or white pepper
  • 2 1/2 Ounces (about 1/3 cup) Driscoll’s Blackberries, halved
Steak
  • 2 New York strips steaks, 1-inch thick and room temperature
  • kosher salt
  • coarse black pepper
  • 1 1/2 Teaspoons grapeseed oil
  • 1 1/2 Teaspoons butter, room temperature

Directions

Compound Butter
  1. PLACE 1 stick unsalted butter into a mixing bowl or stand mixer bowl.
  2. BEAT on medium until smooth and airy.
  3. ADD 1 teaspoon honey, 1/2 teaspoon fresh thyme, 1/2 teaspoon chives, and 1/4 teaspoon kosher salt.
  4. ADD 1/8 teaspoon black pepper or white pepper.
  5. BEAT on medium until incorporated.
  6. ADD 2 ½ ounces (about 1/3 cup) Driscoll’s Blackberries, halved.
  7. BEAT on low until blackberries are dispersed throughout butter.
  8. TRANSFER butter mixture to a covered container and REFRIGERATE until chilled.
Steak
  1. PREHEAT oven to 450˚F.
  2. PAT dry 2 New York strips steak.
  3. SEASON steaks generously with salt and pepper on all sides.
  4. ALLOW steaks to rest uncovered at room temperature for 15 minutes.
  5. PREHEAT a cast iron skillet (or other oven-safe skillet) on stovetop over high heat until it begins to smoke.
  6. ADD 1 ½ teaspoons grapeseed oil and ADD 1 ½ teaspoons butter to skillet.
  7. PAT steaks dry again.
  8. PLACE steaks into skillet and COOK without moving.
  9. TURN over steaks and COOK 3 minutes without moving.
  10. TRANSFER skillet to oven.
  11. BAKE 3 – 4 minutes for medium-rare, or 5 – 6 minutes for medium, or 7 – 8 minutes for medium-well.
  12. REMOVE steaks from oven and ALLOW to rest 10 minutes.
  13. SERVE steaks immediately with blackberry herb compound butter.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g