Seared Strip Steaks with North African-Spiced Butter

They’re the perfect pair — meat and potatoes. Aida takes these classic favourites’ and gives it a little kick. She tops perfectly cooked Seared Strip Steaks with North African-Spiced Butter. That’s accompanied by crispy, seasoned Olive Oil Oven Fries. On the side is refreshing Simple Green Bean Salad With Lemon Dressing.

Yield: 2 servings
Prep Time: 6 minutes
Cook Time: 10 minutes
InActive Prep Time: 45 minutes
Ease of Preparation: easy
Total Preparation Time: 51 Minutes
Total Time: 61 minutes


  • For the butter :
    • 8 tablespoons unsalted butter (1 stick), at room temperature
    • 2 teaspoons ground cumin
    • 1 teaspoon kosher salt
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon freshly ground black pepper
  • For the steaks :
    • 2 (10-ounce) New York strip steaks
    • 1 tablespoon oil


  1. For the butter: Using a rubber spatula or wooden spoon, work butter in a bowl until it is softened and very spreadable. Add all other ingredients, and mix until thoroughly combined. Place butter in the middle of a piece of plastic wrap, shape butter into a log, wrap it up, and twist the ends of the plastic to close. Place in the refrigerator until firm, at least 30 minutes.
  2. For the steaks: Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes.
  3. Heat a large seasoned cast iron skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare. Remove steaks to a dish, top with pats of compound butter, and let rest 10 minutes before serving.