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.
Recipe by Rick Martinez for Bowery Farming.