Date night at home for my wife and I is usually cause for us to step things up just a tad. This time we cooked the New York Strip and lobster claws with a compound butter. Don’t get me wrong, we like going to restaurants; but the ability to make this at home both saves us money and gives us more time to spend together. Beside, if you can cook like this, it makes dining out more special.
so we should probably start with the compound butter.
Compound butter:
2 sticks softened butter
1 bulb of garlic minced – yes the whole bulb
2 green onions- minced
Handful of basil- chopped fine
Paprika
Pepper
To a mortar and pratap we will combine:
Dried thyme, rosemary, basil, oregano and Italian seasoning
Combine all into a bowl and fully incorporate. For the paprika you want just a tad. Enough to give that Smokey flavor but not enough to over power or change the color of the butter.
Set on the side
For the steak.
Season with salt and pepper the night before and set in fridge.
The morning of the cook, slather with the compound butter and set back in the fridge.
Take the steak out 30 minutes before you’re going to cook. You want the steak at room temp when you put it in the pan.
Get your cast iron good and hot, add a teaspoon of neutral, high smoke point oil and then the steak.
Let it sear on both sides while basting with the compound butter.
When you are at the temp you want remove and let rest, with a dollop of the butter on top, for 5-7 minutes before slicing for service.
Lobster claws:
Lobster claws
Compound butter
Chardonnay
When you buy claws they are usually presteamed, so we just want to reheat and infuse flavor.
Add some of the compound butter and white wine to a skillet and then the claws.
Continually baste them for about 5-10 minutes (depending on if they are thawed or frozen) or until the have been reheated.
For the smashed potatoes
Mini potatoes
Compound butter
Olive oil
Grated parmigiana
Grated Asiago
Cook some mini potatoes in boiling water for 15-20 minutes, until they are fork tender.
Drain and pour onto a baking sheet, lined with the compound butter.
Take a glass or potato smasher and press them down until they are about and inch thick.
Drizzle with olive oil Place in oven at 450 for 12 minutes
Remove flip and add back to oven for another 12 minutes
Remove and add a mixture of 50/50 half parmigiana and half Asiago. Just a bit on each potato.
Add back to oven, set to warm.
This was a great steakhouse style meal that we had with an additional side of asparagus and Hollandaise sauce.
Talk about fine dining at home!