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New York Steaks with Martini Butter

Scott Phillips

Servings: 4

Top a simple steak, pork chop, or chicken breast with a compound (flavored) butter, and an average dish turns into an exceptional one. 


  • 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

Nutritional Information

      Calories (kcal) : 550
      Fat Calories (kcal): 310
      Fat (g): 35
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 165
      Sodium (mg): 470
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 50


  • 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.

Serve these steaks with french fries and steamed broccoli or a Caesar Salad.

Compound butters can be flavored any number of ways. Try mixing softened butter with rosemary or thyme, shallots, or even cheese, like  crumbled Roquefort.


Rate or Review


  • lovetoeatgoodfood | 01/09/2018

    This was over the top, we did pork chops done perfectly and it was outstanding

  • ChezKiki | 01/29/2013

    Just ok.

  • NanaElaine | 08/05/2012

    #1. I really like compound butters.#2. This one is outstanding --#3. This is a perfect meal for a total "Martini Nite".

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