Recipe

Lemon and Herb Steak

Ingredients

  • For the Marinade:
  • 4 NY Strip Steaks, preferably prime
  • Olive oil (enough to cover the steaks, approx. 1-2 cups)
  • 2 handfuls fresh rosemary
  • 2 handfuls fresh marjoram (substitute fresh oregano if marjoram isn’t available)
  • 20 cloves of fresh garlic, peeled
  • 4 tablespoons sea salt
  • 4 tablespoons coarse ground pepper
  • 2 tablespoons crushed red pepper flakes
  • For the Compound Butter:
  • 1 stick butter, softened to room temperature
  • 2 cloves garlic, finely chopped
  • 1/2 handful fresh chives, finely chopped
  • 1 lemon, zest only (avoid the white pith)
  • 2 teaspoons salt
  • 2 teaspoons pepper

Steps

1

For the marinade: Place all ingredients in a bender and pulse until combined and coarsely chopped and is a consistency that you can marinate the steaks in. Place the steaks in a shallow pan, pour over the marinade, coating steaks on all sides, cover with foil and put in the refrigerator for 24 hours, up to 36 hours.

2

For the compound butter: Combine all ingredients with a fork. Lay out plastic wrap and spoon the mixed butter in the middle. Roll up the wrap into a log and refrigerate for at least 30 minutes.

3

When ready to grill the steaks, Take the pan of steaks out of the fridge, place on the counter for one hour to allow the meat to come to room temp. Take the butter out of the fridge too and set aside.

4

Set the grill to medium high heat. With paper towels or your fingers, scrape the marinade off the steak before placing it on the grill. NOTE: A little left on the steaks is fine, you just want to avoid flare ups from the oil. Discard the marinade.

5

Grill the steaks over med high for 4-5 minutes per side, flipping only once.

6

Remove the steaks from the grill onto a platter and cover them with foil. Let them rest for 20 minutes. While resting cut the compound butter into 1 tablespoon sized slices. After letting the steaks rest on the platter covered, place stakes back on grill for 1-2 minute per side with no foil. Take the steaks off the grill, place on platter, and top each steak with the 1-2 pieces of compound butter. Cover steaks with foil and let them rest for 10 minutes for the butter to melt before serving.

7

Serve as individual steaks, or slice the steaks into thin slices for buffet style serving. Pour all juices over the meat for serving.

8

9

10

Mom's Secret Tip

Complete the Meal

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