New York Strip Steak Recipe
SALSA VERDE LOBSTER BUTTER HOLLANDAISE
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Salsa Verde
Lobster Butter Hollandaise
Method
Preparing the Steak
- 1
Season the Steak
Sprinkle both sides of the New York Strip Steak with kosher salt and black pepper. Let it sit at room temperature for 30 minutes.
- 2
Cook the Steak
Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest for 5 minutes before slicing.
Making Salsa Verde
- 3
Making Lobster Butter Hollandaise
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted and slightly bubbling. Remove from heat and let cool slightly.
- 5
Whisk Egg Yolks
In a heat-proof bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened.
- 6
Combine the Mixtures
Gradually add the melted butter to the egg yolk mixture, whisking constantly until the sauce thickens. Stir in the chopped lobster meat, salt, and cayenne pepper. Keep warm until ready to serve.