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New York Strip Steaks with Horseradish, Lemon, and Chive Butter

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    20 minutes


3 (3/4 lb.) New York strip steaks
3/8 tsp. kosher salt, or to taste
3/8 tsp. freshly ground black pepper
1/4 cup (1/2 stick) salted butter, at room temperature
1 Tbsp. minced fresh chives
1 tsp. prepared horseradish, or to taste
1 tsp. grated lemon zest
New York Strip Steaks with Horseradish, Lemon, and Chive Butter


1. Use paper towels to pat steaks dry. Sprinkle salt and pepper over both sides of each steak and set aside for 1 hour.
2. Place softened butter in a medium bowl. Use an electric mixer on medium-high speed to whip the butter for 1 minute. Add chives, horseradish, and lemon zest to the bowl. Beat mixture for 1 more minute to thoroughly combine ingredients. Alternatively, beat butter with a wooden spoon. Transfer compound butter onto a piece of parchment or waxed paper. Shape the butter into either a rectangular or round log about 11/4 inches high. Wrap tightly and refrigerate until firm, about 30 to 60 minutes.
3. Preheat grill to medium. Place steaks directly on grill grate. Cook for 6 to 10 minutes, turn, and cook for an additional 6 to 10 minutes for medium rare to medium doneness.
4. Transfer meat to a cutting board and let rest for 5 minutes. Slice each steak across the middle on a diagonal and place on 6 plates. Cut chilled compound butter into 6 equal slices and place a slice on top of each steak. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2015


Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 430 kcal (22%)
Calories from Fat 288 kcal (0%)
Total Fat 32 g (49%)
Saturated Fat 14 g (70%)
Cholesterol 150 mg (50%)
Sodium 260 mg (11%)
Total Carbohydrates 0 g (0%)
Dietary Fiber 0 g (0%)
Protein 34 g (57%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a