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Butter Basted Steak with Sweet and Spicy Greens

Butter Basted Steak with Sweet and Spicy Greens


  • 1 1½"-thick boneless dry aged, grass fed, New York strip steak (about 12 oz.)

  • Kosher salt and freshly ground pepper

  • 1 tablespoon vegetable oil

  • 3 tablespoons unsalted butter

  • 1 sprig rosemary

  • 2 garlic cloves, crushed

  • ½ cup extra virgin olive oil

  • ¼ cup white wine vinegar

  • 2 tablespoons whole grain mustard

  • 1 tablespoon peach or apricot jam

  • 1 4.5 ounce container Bowery Sweet and Spicy Mix

  • 1/2 bulb fennel, shaved

  • Flaky sea salt


Season steak generously with salt and pepper and let sit at room temperature 1 hour.

Heat a dry large skillet, preferably cast iron, over medium-high, and add vegetable oil. As soon as oil is smoking, cook steak until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°–125° for medium-rare), 4-5 minutes per side.

Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°–130°.) Reserve brown butter for serving.

Whisk olive oil, vinegar, mustard and jam in a small bowl; season with salt and pepper. Toss greens and fennel with ¼ cup of dressing to coat. Season with salt and pepper. Cut steak against the grain into 1/2" thick slices.

Arrange greens on a serving platter and top with steak. Spoon some infused brown butter over steak and sprinkle with flaky salt. Serve with remaining dressing.

Serves 2

Recipe by Rick Martinez for Bowery Farming.

What We Learned at our Food Tabletop & Plant Styling Workshop

What We Learned at our Food Tabletop & Plant Styling Workshop

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Bowery Farming is Now Available on!