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Check Out Our New TV Show! < previous next > Taunton's Fine Cooking - For people who love to cook My Recipe Box ____________________ SEARCH Fine Cooking Magazine * Magazine Subscription * Subscriber Extras * Menu * * Recipes + Recipes Main Page + Browse All Recipes + Make a Menu + Create a Recipe + Recipe Slideshows + Drink Recipes + Cookbook Recipes + Mobile Apps * * Inspiration + Inspiration Main Page + Create a Recipe + Make a Menu + Recipe Slideshows + Guides o Cook Fresh & Healthy o Make it Tonight o Drinks & Entertaining o Behind the Kitchen Door + Mobile Apps * * How-to + How-To Main Page + Dishes + Techniques o Essential o Specialized + Test Kitchen Tips + Food Science + Baking Guide + Grilling Guide * * Baking + Baking Guide + Baking with Fine Cooking Home Page + Subscribe to Baking with Fine Cooking * * Videos + Videos Main Page + There's a Better Way + Homegrown/Homemade + Culinary School + Test Kitchen Tips + Video Recipes + Baking with Abby Dodge + Under the Hood * * Classes * * Moveable Feast + Moveable Feast Main Page + Recipes + Episodes + Chefs & Artisans + About + Press Coverage + Media + Find the Show * * Shop + Shop Our Store + Healthy Eating + Course & Dishes + Baking & Desserts + Outdoor Cooking & Grilling + Meat & Poultry + Quick & Easy + Special Occasions & Entertaining + Magazine Products * * Magazine + Subscribe + Current Issue + Tablet Editions + Customer Service + Departments o Books that Cook o Test Kitchen o Behind the Kitchen Door o Food Science + Magazine Index print add to recipe box Tweet [pin_it_button.png] New York Steaks with Martini Butter new-york-steak-with-martini-butter RATE IT read reviews [2] Serves 4 * by Jill Hough from Fine Cooking Issue 112 Last Edit Date: 9/16/2011 12:46:04 PM Top a simple steak, pork chop, or chicken breast with a compound (flavored) butter, and an average dish turns into an exceptional one. more about: * beef strip steaks * kosher salt * black peppercorns * olive oil * pimento stuffed green olives * gin * vermouth * Dijon mustard * butter * 4 9- to 10-oz. boneless beef strip steaks, about 1 inch thick, trimmed of excess fat * Kosher salt and freshly ground black pepper * 3 Tbs. extra-virgin olive oil * 1/4 cup drained pimiento-stuffed Spanish olives (martini olives), plus 4 olives, sliced, for garnish * 2 Tbs. gin or vodka * 1 Tbs. dry vermouth * 2 tsp. Dijon mustard * 2 oz. (4 Tbs.) unsalted butter, softened Generously season both sides of the steaks with salt and pepper. Heat the oil in a 14-inch skillet over medium-high heat until shimmering hot (if you don’t have a 14-inch skillet, divide the oil between two 10-inch skillets). Add the steaks and cook to your desired doneness, about 4 minutes per side for medium rare (130°F to 135°F). Meanwhile, in a food processor, combine the 1/4 cup olives, gin or vodka, vermouth, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper and pulse to coarsely chop. Add the butter and pulse to combine, scraping down the bowl as necessary. Transfer the steaks to a platter or plates and divide the martini butter evenly among the steaks, letting it melt a bit. Garnish with the sliced olives and serve. Variations Compound butters can be flavored any number of ways. Try mixing softened butter with rosemary or thyme, shallots, or even cheese, like crumbled Roquefort. Serving Suggestions Serve these steaks with french fries and steamed broccoli or a Caesar Salad. nutrition information (per serving): Calories (kcal): 550; Fat (g): 35; Fat Calories (kcal): 310; Saturated Fat (g): 13; Protein (g): 50; Monounsaturated Fat (g): 16; Carbohydrates (g): 1; Polyunsaturated Fat (g): 2.5; Sodium (mg): 470; Cholesterol (mg): 165; Fiber (g): 0; Photo: Scott Phillips Rate this Recipe and View Reviews * user reviews * made it? * RATE IT! by katimay, 1/29/2013Just ok. by PElaine, 8/5/2012#1. I really like compound butters. #2. This one is outstanding -- #3. This is a perfect meal for a total "Martini Nite". More Recipes Like This Cube Steak with Lime Mojo Pan-Seared Steak with Caper-Anchovy Butter Sear-Roasted Sirloin Tip Steaks with Café de Paris Butter Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash Grilled Flank Steak with Five-Spice Rub & Sesame-Soy Sauce Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar Cube Steak with Lime Mojo Pan-Seared Steak with Caper-Anchovy Butter Sear-Roasted Sirloin Tip Steaks with Café de Paris Butter Grilled Flat-Iron Steak with Charred Tomato Butter and Grilled Succotash Grilled Flank Steak with Five-Spice Rub & Sesame-Soy Sauce Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar Make it Tonight Burgers with Sun-Dried-Tomato Mayo and Arugula See all Weeknight Meals IFRAME: /Includes/fc_eletter_signup_right.html Cookbooks, DVDs & More Check out all cooking Books & DVDs [button-close.png] Fine Cooking * + Recipes + Recipe Finder + Recipe Slideshows + Baker's Central + Drink Recipes + Guide to Grilling + Menu Makers + Recipe Makers + All Recipes + All Mobile Apps + Cooking Tips & Techniques + Cooking Videos + Online Membership * + Fine Cooking Magazine Subscription + Fine Cooking Magazine Renewal + Fine Cooking Magazine Gift Subscription + Fine Cooking Media Kit + Fine Cooking Books and DVDs + Television + Moveable Feast with Fine Cooking + Episodes of the Show + Recipes from the Show + Chefs & Artisans from the Show + About the Show FineCooking.com is a part of the Taunton Home and Garden Network Fine Woodworking FineWoodworking.com StartWoodworking StartWoodworking.com Fine Homebuilding FineHomebuilding.com GreenBuildingAdvisor GreenBuildingAdvisor.com Fine Gardening FineGardening.com VegetableGardener VegetableGardener.com Threads ThreadsMagazine.com Craftstylish CraftStylish.com Taunton Home | Books & Videos | Contact Us | Product recall information Privacy Policy | Copyright Notice | Taunton Guarantee | User Agreement | About Us | Work for Us | Contact Us | Advertise | Customer Service The Taunton Press © 2013 The Taunton Press, Inc., Part of Taunton’s Women’s Network. 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