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New York Strip Steak with Sweet Pepper-Chorizo Butter

Scott Phillips

Servings: four.

This recipe makes more flavored butter than you’ll need; freeze the rest for another steak. Chorizo is a spicy, cured sausage often used in Spanish cooking. Be sure to buy the ready-to-eat kind found in many supermarket delis, as you won’t be cooking the sausage any further.  For an even bolder flavor, replace the paprika with pimentón (smoked Spanish paprika) and the red peppers with jarred Spanish piquillo peppers.


For the sweet pepper-chorizo butter:

  • 2 cloves garlic
  • 1/4 cup diced, ready-to-eat chorizo
  • 1/4 cup jarred roasted red peppers
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 2 tsp. sweet Hungarian paprika
  • 1/4 tsp. Worcestershire sauce
  • Kosher salt and freshly ground black pepper

For the steak:

  • 2 New York strip steaks, 1-1/4- to 1-1/2-inch thick  (3/4 to 1 lb. each)
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. canola or vegetable oil (if not using a cast-iron pan)

Nutritional Information

  • Nutritional Sample Size based on four servings without oil & without butter
  • Calories (kcal) : 210
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 75
  • Sodium (mg): 350
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 28


Make the flavored butter:

  • Chop the garlic in a food processor. Scrape down the bowl and add the chorizo, roasted peppers, and parsley. Pulse a few times to finely chop. Add the butter, paprika, Worcestershire sauce, 1/4 tsp. kosher salt, and 1/2 tsp. pepper; pulse to blend. Scrape the flavored butter onto a large sheet of plastic wrap. Using the plastic, shape the butter into a rough block or log, wrap well, and refrigerate until firm. (You can refrigerate the butter for up to a week or freeze it for up to two months.)

Cook the steaks:

  • Take the steaks out of the refrigerator, season both sides with salt and pepper, and let sit at room temperature for at least 15 or up to 30 minutes. Turn on your exhaust fan. Have ready a warm platter.
  • Heat a heavy-based (preferably cast-iron) skillet that’s large enough to hold the steaks over high heat until quite hot (add the 1 Tbs. oil if not using cast iron). Test by touching the edge of one steak to the pan surface; it will sizzle briskly when ready. Immediately drop in the steaks and sear one side for 3 minutes. Sneak a peek to see if each steak is nicely browned. If not, continue to sear that side for another minute or so. Flip the steak and sear the other side for 2 to 3 minutes. Reduce the heat to medium high, cook another 3 minutes, flip, and cook until an instant-read thermometer at the center of the meat reads 120°F for rare, 125°F for medium rare, and 130°F for medium, another 1 to 3 minutes. Transfer the steaks to the warm platter, cover loosely with foil, and let rest for 5 minutes.
  • Cut each steak in half and portion onto warm plates. Top each steak with some of the flavored butter (it may crumble a bit when you slice it; that’s fine), and serve immediately.


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