Grilled New York Strip Steak with Classic Steak Butter
- 2 (12-oz) New York strip steaks
- 4 T extra-virgin olive oil
- Sea salt to taste
- Fresh ground black pepper to taste
- 2 portobello mushroom caps (black gills removed)
- Cooking spray for grilling, as needed
- ½ lb unsalted butter (softened)
- 1 T garlic (roasted)
- 2 t sea salt
- 1 t freshly ground black pepper
- 1 t shallots (finely chopped)
- 1 t fresh parsley (finely chopped)
- 1 t fresh sage (finely chopped)
- 1 t fresh rosemary (finely chopped)
Classic Steak Butter (made day before)
- Brush steaks with olive oil. Season with salt and pepper, insert meat probe.
- Spray the grill with pan spray. Roast at 350°F 50/50 until internal temperature of 120°F for medium-rare. Remove and let steaks rest.
Brush potobello mushrooms with olive oil. Season with salt and pepper. Spray grill with cooking spray. Place mushrooms in oven and cook at 400°F 50/50. Cook until mushrooms start to get soft and slightly caramelized around the edges. Remove and cut into thirds.
To plate, place steak on plate and arrange portobellos next to steaks. Cut butter into ¼-inch slices. Place slab of butter on each steak. Serve.
For Classic Steak Butter
Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage, and rosemary.
Roll with plastic wrap into a log shape 1 inch in diameter. Refrigerate 2 hours or until butter is solid.