New York Strip With Beurre Maitre D'Hotel

1. 1

   Preheat a grill or the oven to 450 degrees.

2. 2

   Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes for medium-rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees for medium-rare, or 140 degrees for medium. (Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree oven. Lower the temperature to 350 degrees and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.)

3. 3

   Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.

4. 4

   Beurre Maitre d'Hotel: Place the butter in a medium bowl and cream with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2 inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed.

5. 5

   To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip. (Makes 1/2 pound)

* Per serving · 4 servings · Values may vary.

No additional tips available.