Name: New York Strip Steak with Jalapeno Butter
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 3 tablespoons unsalted butter (, softened); 1 jalapeno pepper (, seeded and finely chopped); 1 small garlic clove (, minced); Kosher salt and freshly ground pepper (to taste); 2 1 ½-inch thick New York Strip Steaks ((8 to 10 ounces each))

Grilled Steak with Compound Butter

A thick juicy grilled steak with a dollop of flavored butter is one of the easiest and best steak dinners to be made and eaten. And it comes together so quickly, you’ll likely be slightly baffled at how fast you’re sitting down and digging in. Make any and all side dishes first, because once those steaks hit the grill, you’re about 12 minutes until dinner!

New York Strip Steak with Jalapeno Butter

For all of the ins and outs of grilling perfect New York Strip Steaks, click here.

Strip Steak Serving Size

Not so very long ago, many people thought that a 10-ounce steak felt like a lush dinner for one. And, hey, should you be indulging yourself on a special occasion, you may well want to tuck into one of those grill-marked pieces of beef on your own.

But if you slice the steaks before serving, and fan them out on a platter, you’ll probably see that four or five slices of steak feels ample, and that you’ll be easily able to make those 2 steaks serve 4 comfortably.

Jalapeno Compound Butter for Steak

The butter used to sauce the steaks at the end is called a compound butter, which is simply softened butter mixed with a few other minced ingredients and seasonings. The butter is placed atop the just-off-the-grill steak, and quickly melts into a sauce of sorts, enriching the steak with the flavor from the butter itself, and whatever it is mixed with. In this case it’s minced jalapeno and garlic.

Leftover Jalapeno Butter

Jalapeno butter is wonderful and versatile. You can mix it into cooked rice (I mixed some into basmati rice and it was divine), toss it with hot cooked pasta, smear it over ears of freshly cooked corn, spread it on grilled country bread. Mash a dollop into the steamy insides of a split baked potato.

Once you have it in the fridge, you’ll be looking for ways to use it up all week long. It’s only very mildly spicy, because the seeds are taken from the jalapeno, and the amount of garlic is minimal. If you want the butter to be spicier, you can add more garlic if you like, or leave some of the seeds in the jalapeno as you mince it.

New York Strip Steak with Jalapeno Butter: A thick juicy grilled steak with a dollop of lightly spicy butter is one of the easiest and best steak dinners.
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Equipment

Grill

Ingredients

3 tablespoons unsalted butter , softened
1 jalapeno pepper , seeded and finely chopped
1 small garlic clove , minced
Kosher salt and freshly ground pepper to taste
2 1 ½-inch thick New York Strip Steaks (8 to 10 ounces each)

Directions

In a small bowl combine the butter, jalapeno, garlic, and salt and pepper until well blended.
Preheat the grill to medium high. Carefully oil the grill rack.
Season the steaks generously with salt and pepper on both sides. Grill the steaks, turning once about halfway through the cooking time for simple grill marks on each side. Or, turn the steaks every two minutes or so three times, so that you achieve cross-hatch grill marks (turn the steaks a quarter turn as you flip them), until the steaks are done to your liking. This should take about 12 minutes total for rare (120°F internal temperature), 14 minutes for medium rare (125°F internal temperature) and 16 minutes (130°F for medium).
Remove the steaks from the grill to a cutting board and immediately place half of the butter mixture on each of the steaks. Let sit for a few minutes before serving and cutting into them. You can also leave the steaks on the cutting board for 3 to 4 minutes, then slice and serve the steak sliced.

Nutrition Information

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.