New York Strip Steak with Merlot Butter

This easy compound butter is delicious on steak, but it also works well with salmon. We have had lots of delicious salmon this year and this butter really dresses it up. The colors are great together as well.

– Katie Wetzel Murphy , AVV Family Partner & Ambassador

1 cup Alexander Valley Vineyards Merlot
2 shallots, roughly chopped
6 tbsp softened unsalted butter
2 tsp chopped flat leaf parsley
4 boneless New York strip steaks, about 10 oz. each
2 tbsp canola oil
Kosher salt and freshly ground pepper

Combine the Merlot and shallots in a one quart saucepan, bring to a boil and cook until the wine is reduced to 1 tablespoon. Strain the wine through a fine sieve into a bowl and discard shallots. Let the wine cool, then add softened butter, chopped parsley and season with salt and pepper. Stir until well combined. Transfer Merlot butter to a sheet of plastic wrap and roll tightly into a 1″ thick cylinder, about 5″ long. Twist ends of plastic wrap to seal tightly. Chill until firm. The butter can be made up to a week in advance and refrigerated.

Preheat oven to 425 degrees. Season the steaks on both sides with salt and pepper. Place a large ovenproof sauté pan over high heat and add oil. Sear the steaks one at a time until brown, about 1 minute per side. Return the steaks to the pan and roast in the oven about 8 to 10 minutes for medium rare. Remove from oven, cover with foil and let rest 5 minutes before serving. To serve, top each steak with a few slices of the Merlot butter. Serves 4