New York Steaks w/Kalamata Olive Butter
Source of Recipe
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List of Ingredients
6 (8-ounce) New York steaks
Salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil
Kalamata Olive Butter:
1 head roasted garlic
1 clove garlic, chopped
1 shallot, chopped
2 anchovy fillets
1/2 cup pitted kalamata olives
1 teaspoon chopped fresh marjoram
1/3 cup unsalted butter, diced
Salt
Freshly ground black pepper
Recipe
To prepare the butter: Combine the roasted garlic, fresh garlic, shallot, anchovies, olives, and marjoram in the bowl of a food processor. With the machine running, add the butter, a few pieces at a time, through the feed tube and process until smooth. Scrape down the sides of the bowl, and season to taste with salt and pepper. Spread a foot-long piece of plastic wrap out on the counter. Place the butter in about a 6-inch-long strip down the middle of the plastic wrap, stopping at least 1 inch from the end. Fold one side of the plastic wrap over the butter, and tightly roll up the butter in the excess to form a log. Refrigerate.
To prepare the steaks: Preheat the oven to 350°. Season the steaks with salt and pepper. Heat the olive oil in a very large sauté pan over high heat until smoking hot. Add the steaks and sear well, 2 to 3 minutes per side. Set the pan in the oven, and cook 6 to 8 minutes for medium doneness.
To serve: Place the steaks on a platter or on individual plates, and top each with a 1/2-inch slice of the olive butter.
Serves 6
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