New York Strip Steak w/ Blackberry Jam Butter

Blackberry jam butter is the perfect compliment to these pan-seared steaks.

Image + recipe by Driscoll's

Serves 2

For the butter:
1/2 cup (1 stick) unsalted butter, room temperature
1 tsp. honey
1/2 tsp. fresh thyme
1/2 tsp. chives, chopped
1/4 tsp. kosher salt
1/8 tsp. black pepper or white pepper
3 heavy tbsp. Blackberry Mulled Merlot Jam

For the steak:
2 New York strips steaks, 1-inch thick and room temperature
Kosher salt
Coarse black pepper
1 1/2 tsp. grapeseed oil
1 1/2 tsp. butter, room temperature

For the butter:
1. Place 1 stick unsalted butter into a mixing bowl or stand mixer bowl.

2. Beat on medium until smooth and airy.

3. Add 1 teaspoon honey, 1/2 teaspoon fresh thyme, 1/2 teaspoon chives, and 1/4 teaspoon kosher salt.

4. Add 1/8 teaspoon black pepper or white pepper.

5. Beat on medium until incorporated.

6. Add 3 heavy tablespoons of Blackberry Mulled Merlot Jam.

7. Beat on low until jam is dispersed throughout butter.

8. Transfer butter mixture to a covered container and refrigerate until chilled.

For the steak:
1. Preheat oven to 450˚F.

2. Pat dry 2 New York strips steak.

3. Season steaks generously with salt and pepper on all sides.

4. Allow steaks to rest uncovered at room temperature for 15 minutes.

5. Preheat a cast iron skillet (or other oven-safe skillet) on stovetop over high heat until it begins to smoke.

6. Add 1 ½ teaspoons grapeseed oil and add 1 ½ teaspoons butter to skillet.

7. Pat steaks dry again.

8. Place steaks into skillet and cook without moving.

9. Turn over steaks and cook 3 minutes without moving.

10. Transfer skillet to oven.

11. Bake 3 – 4 minutes for medium-rare, or 5 – 6 minutes for medium, or 7 – 8 minutes for medium-well.

12. Remove steaks from oven and allow to rest 10 minutes.

13. Serve steaks immediately with blackberry herb compound butter.