We’re back to dinner party hosting and there’s so much at steak stake!

Luckily we’re sharing a recipe that has us drooling just writing about it. Try making these New York Steaks with Chive Butter and Merlot Sauce at your next small gathering. The sauce is what makes it truly decadent, and we’ll always say ‘yes’ to more wine!

P.S. Grab your Sur La Table 4-Piece Silicone Utensil Set to create these recipes!

New York Steaks With Chive Butter and Merlot Sauce

Tested and perfected in the Sur la Table kitchen
Servings: 6

Ingredients

Chive Butter:
1 teaspoon olive oil
¼ cup shallots, finely chopped
1 teaspoon garlic, finely chopped
2 sticks unsalted butter, at room temperature
1 tablespoon dry mustard
5 tablespoons chives, finely chopped
Salt and freshly ground pepper

Steaks:
2 tablespoons olive oil, divided
Six 9- to 10-ounce New York steaks, trimmed (about 1 inch thick), at room temperature
1 ½ cups Merlot or other fruity red wine
¼ cup or ½ stick chilled butter, diced
2 teaspoons fresh Italian parsley, chopped
2 teaspoons fresh chives, chopped
Whole chives for garnish

Directions
In a small skillet, heat oil. Add shallots and garlic and cook until soft and aromatic, about 3 minutes. Let cool slightly. Place butter in a small bowl and add shallot mixture, mustard, and chives. Using a spatula, mix until combined. Season with salt and pepper to taste. Scrape the mixture into the center of a piece of waxed paper and roll into a log. Place in the freezer until firm.

In 2 heavy large skillets over medium-high heat, heat 1 tablespoon oil in each skillet. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet. Cook about 4 minutes per side for medium-rare. Using a slotted turner, transfer steaks to a platter and tent with foil to keep warm.

Pour off drippings from 1 skillet. Add wine to skillet and boil over high heat until reduced to a generous ½ cup, using a spoon to scrape up browned bits, about 5 minutes. Remove from heat and whisk in butter. Add parsley and season to taste with salt and pepper. Using a slotted turner, transfer steaks to a platter, and pour sauce over.

xx, The FabFitFun Team

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