Serves4
Ingredient
1 / 2cup unsalted butter, softened
1 Tbs. tomato paste
2 tsp. Dijon mustard
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1 / 2 tsp. hot smoked paprika
1 / 4 tsp. curry powder Kosher salt and freshly ground black pepper
1 medium shallot, minced (about 1/4 cup)
1 / 4 cup thinly sliced fresh chives
2 Tbs. chopped nonpareil capers
1 tsp. chopped fresh thyme
1 1/2 lb. sirloin tip steaks (about 1 inch thick), cut into 4 portions
2 Tbs. extra-virgin olive oil
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Method:
In a small bowl, mix the butter, tomato paste, mustard, lemon juice, Worcestershire, paprika, curry powder, 1/2 tsp. salt, and 3/4 tsp. black pepper with a fork until smooth. Stir in the shallot, chives, capers, and thyme.
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Transfer the butter to a large piece of plastic wrap. Using the plastic, roll the butter into a log about 2 inches in diameter; twist the ends to close. Refrigerate for at least 2 hours. (The butter can be made up to 1 week ahead.)
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Position a rack in the center of the oven and heat the oven to 400°F. Season the steaks on all sides with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the steaks and cook, undisturbed, until browned around the edges, 2 to 3 minutes. Flip and cook until the other side is browned, 2 minutes. Transfer the skillet to the oven.
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Roast until cooked to your liking, 4 to 6 minutes for medium rare (130°F to 135°F). Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Serve each steak with a slice or two of the butter on top.
