Long Meadow Ranch

New York Strip with Dill Butter

LMR Grass-fed New York Steak

"This is a simple butter I like to use for beef, fish and vegetables. It has a sour element that I especially like when paired with roasted potatoes. It is equally as good on a baked potato with just a little sea salt" - Sheamus


For the steak:
2 -3 LMR Grass-fed Beef New York Strip Steaks
Napa Valley Select Extra Virgin Olive Oil

For butter:
1 clove garlic
ΒΌ tsp coarse sea salt
1 tbsp dill, roughly chopped
1 tsp lemon juice
3 tbsp butter, softened
1 tbsp Napa Valley Select Extra Virgin Olive Oil


Grind salt and garlic into a paste using a mortar and pestle. Add remaining ingredients and work until smooth.  Leave at room temperature.

Season steaks with salt, pepper and oil.  Roast over medium-high heat in a cast iron pan, or grill. Roast for 4-5 minutes for each side and then rest for 2-3 minutes.  Top with butter and transfer to a plate.  Sprinkle with a little sea salt.

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