I’m not a huge steak person, but every now and then the mood strikes - especially when doused with “Puttanesca” Butter and served with Garlicky Broccolini.
I like my steak more on the well done side - DON’T JUDGE ME!!! - so I like a thinner cut of meat. The cooking time provided for this thickness will result in a medium rare to medium cook. Feel free to use thicker cuts, but you’ll obviously need to adjust the cooking time.
If you can’t find anchovy paste, sprinkle a little salt over an anchovy filet and sprinkle with a tiny pinch of salt. Use the back of a chef knife to scrape it into a paste. This will make more than you need, so you’ll need to use a measuring spoon.
“Puttanesca” Butter should be made in advance to let the flavors develop. It will hold in the refrigerator for up to 5 days, and can be frozen for up to a month.
My recipes ALWAYS call for the proper amount of garlic. So, if you’re one of those people who always add an extra couple of cloves, don’t say I didn’t warn you. :)
New York Strip with “Puttanesca” Butter & Garlicky Broccolini // Serves 4
4 New York strip steaks, ¾” thick
Kosher salt and freshly ground black pepper
Extra virgin olive oil
Puttanesca Butter, for serving, recipe follows
Garlicky Broccolini, for serving, recipe follows
Remove the steaks from the refrigerator 30 minutes before cooking.
Pat both sides of the steaks with paper towels to remove any moisture.
Generously season both sides of the steaks with salt and pepper.
Meanwhile, preheat a large cast-iron grill pan over high heat.
Lightly brush both sides of the steak with the olive oil.
Place 2 of the steaks onto the grill pan.
Cook for 1 ½ minutes, then rotate the steak 90 degrees and cook an additional 1 ½ minutes, to create a crosshatch.
Flip the steak. Cook for 1 ½ - 2 minutes more.
Transfer the steaks to a cutting board, cover with foil and rest for 5 minutes.
Repeat with the remaining steaks.
Top with a generous slice (or two!) of Puttanesca Butter.
“Puttanesca” Compound Butter
8 ounces European-style salted butter, room temperature
1 ½ teaspoons tomato paste
1 ½ teaspoons fresh parsley, finely chopped
1 teaspoon capers in brine, drained, finely chopped
¼ teaspoon anchovy paste
Place the softened butter in a bowl.
Add the tomato paste, parsley, capers, and anchovy paste.
Mix with a small rubber spatula until all ingredients are fully combined.
Place the butter mixture onto a piece of parchment paper and form into a log, using the paper to manipulate the butter.
Twist the ends of the paper to seal.
Wrap the parchment roll in plastic wrap and refrigerate for at least 30 minutes.
Slice with a warm knife.
2 small bunches broccolini
1/3 cup extra virgin olive oil
6 large cloves of garlic
Red pepper flakes, optional
Bring a large pot of salted water to a boil and prepare an ice bath.
Trim the broccolini stalks, and slice the broccolini in half lengthwise. If they stalks are very large, quarter them.
Blanch the broccolini, in batches, for 2 minutes.
Place the blanched broccolini into the ice bath, until cooled, then transfer to a paper towel-lined sheet pan to drain.
Meanwhile, in a large non-stick skillet, combine the oil and garlic.
Cook over medium-high heat until the garlic is fragrant and barely begins to brown, for a couple minutes.
Add the broccolini and sauté for 2-3 minutes, tossing to coat in the oil.
Season with salt, to taste, and if using, a generous pinch of red pepper flakes.