Valentine Steak with Yuzu Herb Butter

Keith loves steaks with herb butter, so that's what I made him for valentine's day.  Since I'm obsessed with yuzu and citrus goes so well with steak and will cut through the butter. The leftover butter would be great rubbed on chicken before roasting or melted, tossed with pasta.


2 dry aged new york strip steaks (or whatever cut you like)
vegetable (or other neutral) oil
kosher salt

for the butter
1 stick butter, at room temperature
1 tbsp bacon drippings
2 dashes garlic oil
1 medium shallot, finely chopped
1 tsp parsley finely chopped
1 tsp rosemary, finely chopped
1 tsp chives, finely chopped
1 tsp powdered yuzu zest (or fresh if you can get it)
1/2 tsp white pepper
hefty pinch of salt

1. Combine all the ingredients for the butter and mix with a fork; wrap in plastic wrap and move to the fridge for at least 2 hours.
2. Take the steaks out to come to room temperature. Preheat the oven to 500. Lightly coat in oil and sprinkle liberally with salt.
3. Put a cast iron skillet in the oven and let it heat up for 15 minutes. Remove from the oven and put over high heat, move the steaks to the pan, searing them for 30-45 seconds per side. Then move the skillet with the steaks back into the oven, cooking for 2-3 minutes, than flip and cook other 2-3 minutes.
4. remove the steaks from the pan and let rest for 5 minutes.
5. now you have options, you can either cut a pat of the butter and let it melt on its own, or even better, add a couple pats to the skillet while it's still hot and let them melt and mix with the steak drippings and then spoon that sauce over the steaks.