Herb-Crusted Strip Steaks
Herb-Crusted Strip Steaks
  • 15 min
    Prep Time
  • 10 min
    Cook Time
  • 4

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  • 4 Omaha Steaks Boneless Strip Steaks
  • 3 tablespoons butter, softened
  • 2 teaspoons whole grain mustard
  • 1/4 cup fine bread crumbs
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 tablespoon finely sliced fresh chives
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  1. Preheat the broiler.
  2. Combine the butter and the mustard in a mixing bowl. Add the bread crumbs, parsley, chives, salt, and pepper, and combine to for a paste.
  3. Heat the oil in a sauté pan and season the steaks with salt and pepper. Place the steaks in the pan and sauté over medium-high heat for 2 minutes on each side.
  4. Transfer the steaks to a broiling pan and spread the crust on the top of each steak.
  5. Place the pan on a rack in the upper part of the oven (but not on the very top rack) and broil for about 10 minutes for medium-rare, 12 minutes for medium, or to the desired doneness; do not turn the steaks over. The crust should be browned.