Friday, July 22, 2011


One of the reasons steaks taste so incredible at a fine restaurant is that they are basted, liberally, with butter. When I saw this recipe in the August/September issue of Fine Dining, I knew I'd have to try this flavored butter the next time I craved beef. The original recipe serves 4, so I have plenty of martini butter left over. I've already used it on corn on the cob and I have a feeling it will be equally delicious on steamed broccoli and the pork chops I have in the freezer.

4 (9-10 oz) beef strip steaks, about 1 inch thick, trimmed of excess fat (I used bone in, though the recipe called for boneless)
Kosher salt and freshly ground pepper
2 tbs extra-virgin olive oil
1/4 cup drained, pimento-stuffed Spanish olives (martini olives)
2 tbs vodka or gin
1 tbs dry vermouth
2 tsp Dijon mustard
2 oz (4 tbs) unsalted butter, softened

Generously season both sides of the steaks with salt and pepper. Heat the oil in a skillet over medium-high heat until shimmering hot. (I use a well-seasoned cast iron skillet and cook outdoors on the burner of my gas grill--no mess in the kitchen.) Add the steaks and cook 4 minutes on each side for medium rare. Let the steaks rest for 5-10 minutes while you prepare the martini butter.

Combine the olives, vodka, vermouth, Dijon, 1/2 tsp salt, and 1/4 tsp pepper in a food processor and pulse to combine. Add the butter and pulse, scraping down the sides as necessary.

Divide the martini butter among the steaks, letting it melt a bit.
I love a dry vodka martini, but I loved these steaks with martini butter even more. This is not a healthy choice for dinner, but it isn't something we'll be eating often (sadly). The compound butter turned a simple steak into something absolutely mouth-watering. It was so rich that only an ear of corn and a salad was needed to make it a meal. I guess I was feeling nostalgic eating an old favorite like this compound butter because I picked up a bottle of Mateus to accompany our meal. If you don't care for steak, try the martini butter with your protein of choice; you won't be sorry.


  1. Oh my mouth is watering! I love an occasional steak, and this looks so good! Another item that caught my eye in your post was the bottle of Mateus. I haven't seen this in years. It was one of my favorite wines. I didn't think it was in the states anymore.

  2. Great minds think alot, I did Chianti Butter and this one is fabulous sounding cant wait to try this one!

  3. OH MY GOSH!! There is NOTHING that makes my mouth water like the thought of a thick red steak and some sort of compound butter. Drool's all your fault :-)

  4. In a word...sumptuous! You have outdone yourself - thank you for sharing this incredible recipe!

  5. Whoa, what a combination. My husband would love this!

  6. I'm so full from dinner, but looking at this makes me hungry again!!

  7. Those steaks are making my mouth water--that martini butter is amazing. What a great indulgent treat. ;-)

  8. oh gosh, this is just gorgeous! i love the butter!

  9. I'm a big fan of compound butters but this martini version is a new spin for me. Great concept.


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