N.Y. Strip with Tomato Oregano Butter

N.Y. Strip with Tomato Oregano Butter

July 13, 2018 0 Comments

Serving Size: 1 N.Y. Strip Steak

Prep Time: 20 minutes

Cook Time: 20 minutes


Tomato Oregano Butter


  • 1#, Whole Unsalted Butter 
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 tsp. Fresh Shallots, minced
  • ½ tsp. Fresh Garlic, minced
  • 2 ea. Vine Ripe Tomatoes, peeled, seeded and small diced
  • 1 Tbsp. Tomato Paste
  • 2 oz. Dry White Wine
  • 2 Tbsp. Fresh Oregano Leaves, chopped
  • 1 Tbsp. Fresh Flat Parsley Leaves, chopped
  • TT, Kosher Salt
  • TT, Freshly Ground Black Pepper

Place 1# of butter into mixing bowl and set aside at room temperature to soften.
Sauté shallots in olive oil until translucent.
Add garlic and sauté until aroma.
Add diced tomatoes and sauté briefly.
Stir in tomato paste and sauté briefly.
Stir in white wine and simmer until mixture begins to thicken.
Stir in all remaining ingredients (except whole butter) and set aside to cool.
When tomato mixture is cool, fold into softened butter until fully incorporated.
Spread mixture out onto a sheet of plastic film or aluminum foil and roll into a tube twisting the ends to form a long cylinder.
Place cylinder into freezer to harden.

To Assemble
Season N.Y. strip steak with salt and pepper and brush with olive oil blend.
Place steak on hot grill, cook to desired doneness and let rest for five minutes before serving.
Slice a one ounce portion of butter from the cylinder taking care to remove foil or film and place on hot steak just off the grill.
Allow butter to melt slightly prior to serving. 

Recipe by: Chef Paul Scheible from Cheney Brothers Inc.