New York Strip with maître d’ hotel butter served with French Oaked Chambourcin

Ingredients

Steak Rub

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 teaspoon cayenne pepper

Kosher salt

Two 2- to 2 1/2-inch-thick New York strip steaks, at room temperature

Olive oil, for cooking

1 head garlic, cut in half horizontally

Maître d’ Hotel Butter

1 stick (8 tablespoons) unsalted butter, at room temperature

1/4 cup flat-leaf parsley, finely chopped

2 tablespoons Dijon mustard

Zest and juice of 1 lemon

Kosher salt

Preheat the oven to 400 degrees F.

Mix the garlic powder, onion powder, cayenne pepper and 2 tablespoons salt together in a small bowl. Rub all sides of the steak with the seasoning blend. Allow to sit for 10 minutes until ready to cook.

Coat a large cast-iron skillet with a generous layer of olive oil and let heat over medium high until shimmering and starting to smoke. Sear the steaks on all sides until a brown crust forms, about 8 minutes total.

Carefully pour out the fat from the skillet. Nestle the garlic halves cut-side down next to the steak and drizzle in about 1 tablespoon olive oil. Transfer the skillet to the oven and roast until the internal temperature of the steak reaches 120 degrees F for medium-rare, about 12 minutes. Remove the steaks and garlic from the skillet and allow to rest for 10 minutes.

For the compound butter: Combine the butter, parsley, mustard, lemon zest and juice and a big pinch of salt. Mix until evenly incorporated. Set aside.

Smear steak with the compound butter and any extra drippings from the skillet and return to the oven in the skillet to melt the butter, about 30 seconds. Arrange on a plate and serve with the roasted garlic