Great restaurants season a steak before and after it is cooked. Typically, a steak is finished with salt, fat, and herbs. Compound butter, which is the newer and cooler relative of Mâitre d’Hôtel Butter, includes all the ingredients to finish the steak and adds a boost of rich flavor.

Ingredients

  • 2 New York strip steaks
  • 2 medium russet potatoes
  • 2 sticks Challenge Dairy Butter, room temperature
  • juice of ½ lime
  • 3 Tablespoons Cotija cheese
  • 2 Tablespoons diced jalapeño, seeds and ribs removed
  • 3 Tablespoons cilantro, chopped

Directions

  • 1

    Remove the butter and steak and allow them to come to room temperature.

  • 2

    In a bowl, combine the butter, lime juice, cotija cheese, jalapeno, and cilantro. Mix thoroughly. Lay a piece of plastic wrap on the counter and place the butter mixture on the plastic wrap. Shape the butter into a log and roll it up in the plastic wrap. Place it in the fridge to set.

  • 3

    Preheat your grill to medium-high heat with two zones (indirect and direct).

  • 4

    Wash your potatoes and poke them with a fork and all sides. Rub them in olive oil and salt, wrap in foil, and throw on the grill for about 90 minutes or until probe tender.

  • 5

    Wash your potatoes and poke them with a fork and all sides. Rub them in olive oil and salt, wrap in foil, and throw on the grill for about 90 minutes or until probe tender.

  • 6

    Season your steak with your favorite rub or kosher salt and pepper. Cook the grill on the indirect side of the grill until it hits 120º internal (flipping the steak throughout). Take it off and let it rest for a few minutes. Then sear the steak on the direct side for about two minutes a side.

  • 7

    Slice the steak and split open the potatoes. Add a pinch of salt to the potatoes and top off both with slices of the epic compound butter!