Seared Strip Steaks with North African-Spiced Butter

1. 1

   For the butter: Using a rubber spatula or wooden spoon, work butter in a bowl until it is softened and very spreadable.

2. 2

   Add all other ingredients, and mix until thoroughly combined.

3. 3

   Place butter in the middle of a piece of plastic wrap, shape butter into a log, wrap it up, and twist the ends of the plastic to close.

4. 4

   Place in the refrigerator until firm, at least 30 minutes.

5. 5

   For the steaks: Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes.

6. 6

   Heat a large seasoned cast iron skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes.

7. 7

   Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare.

8. 8

   Remove steaks to a dish, top with pats of compound butter, and let rest 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

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