Seared strip steaks with African spiced butter

Recipe by:
Aida Mollenkamp

Tested

Prep: 6 mins

Cook: 10 mins

Serves: 2 servings

Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

For the butter:

115g unsalted butter, at room temperature

2 tsp ground cumin

1 tsp salt

1 tsp smoked paprika

½ tsp freshly ground black pepper

For the steaks:

2 (280g) New York strip steaks

1 Tbsp oil

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Method

Seared strip steaks with African spiced butter

For the butter: 1) Using a rubber spatula or wooden spoon, work butter in a bowl until it is softened and very spreadable. Add all other ingredients, and mix until thoroughly combined. Place butter in the middle of a piece of plastic wrap, shape butter into a log, wrap it up, and twist the ends of the plastic to close. Place in the refrigerator until firm, at least 30 minutes.

For the steaks:

2) Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes.

3) Heat a large seasoned cast iron skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare. Remove steaks to a dish, top with pats of compound butter, and let rest 10 minutes before serving.