Seared Tri-Tip Sirloin Steaks with Chive Butter

  • Serves

    serves 4

By SAVEUR Editors

Published on April 2, 2007

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.


For the Chive Butter

  • 16 tbsp. unsalted butter, softened
  • 2 large bunches chives, coarsely chopped (about 2 cups)
  • 12 tsp. kosher salt, plus more, to taste
  • 1 tsp. Dijon mustard
  • 12 tsp. fresh lemon juice
  • Freshly ground white pepper, to taste

For the Steaks

  • 4 (1-inch–thick) tri-tip sirloin steaks
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. extra-virgin olive oil


Step 1

Make the chive butter: Beat butter in a bowl with a wooden spoon until smooth. Put chives and salt into a small food processor; purée until smooth. Add chive purée, mustard, lemon juice, salt, and freshly ground white pepper to taste to butter; stir well.

Step 2

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.

Step 3

For the steaks: Heat oven to 500°. Season steaks with salt and freshly ground black pepper to taste. Heat 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.

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