Strip Steak with Napa-Style Butter

Egg-free
Nut-free
Soy-free
Low-Carbohydrate
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
30 minutes*

Ingredients

  • 1/2 cup Cabernet Sauvignon wine or balsamic vinegar
  • 8 tbsp. softened butter, divided
  • 2 tbsp. minced shallots
  • 1/2 tsp. cornstarch
  • 1 tsp. minced fresh thyme
  • 2 tbsp. olive oil
  • 4 (8- to 10-oz.) New York strip steaks
  • Additional fresh thyme (optional)

Directions

Prep Time
10 minutes*
Cook Time
20 minutes
Ready in
30 minutes*
  1. For the Napa butter, place wine in a small saucepan; cook over high heat until reduced to 2 tablespoons. In a small skillet heat 1 tablespoon of the butter. Add shallots; cook 3 minutes. Stir in cornstarch. Add reduced wine; let cool to room temperature.
  2. Combine cooled wine mixture and 1 teaspoon thyme with remaining 7 tablespoons butter. Hold over very low heat to melt. To serve chilled, pour melted butter into molds and refrigerate until firm.
  3. Preheat oven to 350°F. Heat oil in an ovenproof skillet over medium-high heat. Season steaks with salt and pepper to taste. Place steaks in skillet; cook 4 minutes per side. Place skillet in oven and roast 8 minutes or to desired doneness. Remove and let stand 5 minutes. Serve with melted or chilled Napa butter and (if desired) additional thyme.

Nutritional Information

Serving Size
1
Per Serving
Calories 724, Calories Fat 426, Total Fat 46g, Saturated Fat 21g, Cholesterol 234mg, Sodium 134mg, Carbohydrate 1g, Protein 65g
Serving Size1
Calories724
Calories Fat426
Calories (fat) extra58
Total Fat46g
Total Fat (extra)71
Saturated Fat21g
Saturated Fat (extra)108
Cholesterol234mg
Cholesterol (extra)78
Sodium134mg
Sodium (extra)6
Potassium824mg
Carbohydrate1g
Carbohydrate (extra)1
Fiber0g
Sugars0g
Protein65g
Omega30g
Vitamin A869IU
Vitamin A (extra)17
Vitamin C0mg
Vitamin C (extra)1
Iron4mg
Iron (extra)25