Seared Tri-Tip Sirloin Steaks with Chive Butter
This boldly flavored chive butter makes more than enough for four steaks, as it keeps well in the freezer for up to six months; just slice off what you need for an instant adornment for meat or poultry. Beat 16 tbsp. softened butter in a bowl with a wooden spoon until smooth. Put 2 large coarsely chopped bunches chives (about 2 cups) and 1/2 tsp. salt into a small food processor; purée until smooth. Add chive purée, 1 tsp. dijon mustard, 1/2 tsp. fresh lemon juice, and salt and freshly ground white pepper to taste to butter; stir well. Transfer chive butter to a large sheet of parchment paper, roll tightly into a log, and twist the ends as for a Tootsie Roll; chill until firm. Heat oven to 500°. Season four 1"-thick tri-tip sirloin steaks (ask your butcher) with salt and freshly ground black pepper to taste. Heat 2 tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high heat. Add steaks and cook until deep brown, 2–3 minutes. Flip steaks over, transfer skillet to oven, and cook until medium rare, about 3 minutes more. Top each steak with a thick slice of chive butter. Serves 4.
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