NY Strip Steak with Herb Butter

 


4 New York strip steak approximately 10 ounces and 1 ½  inch thick

2  tbsp extra virgin olive oil

2 tbsp salt

1 tbsp pepper


30 minutes before grilling, take the steaks out of the refrigerator and let them rest at room temperature.  


Preheat the grill to 425 degrees.


Pat steaks dry then brush a thin coat of extra virgin olive oil over both sides of the steaks.


Season both sides with salt and pepper.


Put steaks on the grill for approximately 4-6 minutes per side. Use a meat thermometer to check the internal temperature for doneness.  Use temperature reading and not time to gauge the doneness of the steaks.

Rare-125 degrees

Medium rare-135 degrees

Medium-145 degrees

It’s best not to cook steak past medium. 


Remove steaks from the grill and cover them with foil for 5 minutes.  After 5 minutes, add a slice of the herbed butter to the top of each steak and cover again.  Have the steaks rest for another 5 minutes.  Top with 3 cooked shrimp. Serve with more herbed butter on the side.


Shrimp


12 frozen raw shrimp (13-15 count ) with shell and tails on defrosted.

1 ½  tbsp extra virgin olive oil

½ tbsp each salt and pepper.

4 skewers. If using wooden skewers, soak skewers for 10 minutes in water before using.


Peel defrosted shrimp leaving tails on. Place shrimp in a mixing bowl. Add extra virgin olive oil, salt and pepper to the bowl and gently stir to coat the shrimp.  Add 3 shrimp per skewer.  After the steaks are off the grill, cook shrimp skewers 2- 3 minutes per side. Take shrimp off of the skewers once they have cooled and put them on a plate.






Herb Butter


1 cup unsalted butter, softened not melted

2 tbsp finely chopped parsley

1 tbsp finely chopped thyme

1 tbsp finely chopped chives

½ tsp salt

¼ tsp pepper


Place butter in a small mixing bowl. Add chopped herbs, salt and pepper.  Stir well to combine.


Lay a large piece of plastic wrap out and spoon butter mixture into the middle of the wrap in a log shape.  Roll the plastic wrap over the butter while pressing it into a log shape.  Twist the ends to close and tighten the wrap.  


Place in the refrigerator for at least 2 hours before using.  


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