Weeknight · Heritage Recipes
Adapted from Fannie Farmer, The Boston Cooking-School Cook Book, 1918.
Broiled Strip Steak with Maître d'Hôtel Butter
From Fannie Farmer's famous 1918 Boston Cooking-School Cook Book: a thick steak cooked over high heat and finished with maître d'hôtel butter, a simple parsley-lemon butter that's still a steakhouse staple.
TimeAbout 25 minutes, plus optional salting ahead
Serves2
EaseEasy
CutPrime Dry Aged New York Strip Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source2 strip steaks, 1¼–1½ inches thick
- Kosher salt and black pepper
- For the maître d'hôtel butter: 4 tbsp softened butter, 1 tbsp finely chopped parsley, 1½ tsp lemon juice, pinch each of salt and pepper
Method
- 1Mash the butter with the parsley, lemon juice, salt and pepper. Roll into a log in plastic wrap and chill.
- 2Salt the steaks at least 45 minutes ahead and let them sit out 30 minutes before cooking.
- 3Heat the broiler with the rack 3–4 inches from the element, or heat a grill to high.
- 4Cook the steaks, turning every 1–2 minutes for an even crust, 8–12 minutes total, to 125–130°F for medium-rare.
- 5Rest 5 minutes, then top each steak with a thick slice of the butter.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.
Weeknight · Heritage Recipes
Adapted from Fannie Farmer, The Boston Cooking-School Cook Book, 1918.
Broiled Strip Steak with Maître d'Hôtel Butter
From Fannie Farmer's famous 1918 Boston Cooking-School Cook Book: a thick steak cooked over high heat and finished with maître d'hôtel butter, a simple parsley-lemon butter that's still a steakhouse staple.
TimeAbout 25 minutes, plus optional salting ahead
Serves2
EaseEasy
CutPrime Dry Aged New York Strip Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source2 strip steaks, 1¼–1½ inches thick
- Kosher salt and black pepper
- For the maître d'hôtel butter: 4 tbsp softened butter, 1 tbsp finely chopped parsley, 1½ tsp lemon juice, pinch each of salt and pepper
Method
- 1Mash the butter with the parsley, lemon juice, salt and pepper. Roll into a log in plastic wrap and chill.
- 2Salt the steaks at least 45 minutes ahead and let them sit out 30 minutes before cooking.
- 3Heat the broiler with the rack 3–4 inches from the element, or heat a grill to high.
- 4Cook the steaks, turning every 1–2 minutes for an even crust, 8–12 minutes total, to 125–130°F for medium-rare.
- 5Rest 5 minutes, then top each steak with a thick slice of the butter.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.