New York Steaks with Martini Butter

New York Steaks with Martini Butter
Photo by Scott Phillips


  • 3 Tbs. extra-virgin olive oil
  • 4 9- to 10-oz. boneless beef strip steaks, about 1 inch thick, trimmed of excess fat, Kosher salt and freshly ground black pepper
  • ¼ cup drained pimiento-stuffed Spanish olives (martini olives), plus 4 olives, sliced, for garnish
  • 2 Tbs. gin or vodka
  • 2 tsp. Dijon mustard
  • 2 oz. (4 Tbs.) unsalted butter, softened
  • 1 Tbs. dry vermouth

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 s...

View full recipe at Fine Cooking


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