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New York Strip Steak with Blackberry Jam Butter

December 28, 2020

New York Strip Steak with Blackberry Jam Butter

New York Strip Steak with 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.