NEW YORK STEAKS WITH MARTINI BUTTER

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.
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TASTE NOTES
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.