Cloud Zoom small image
Prep Time
Cook Time

  • 4 Kansas City Strip Steaks
  • 2 tbsp. lemon juice, fresh squeezed
  • 1 tbsp. chopped parsley
  • 1 tbsp. chopped tarragon
  • 1 clove garlic, minced
  • 6 oz. butter, room temp
  • kosher salt & black pepper
  • canola oil
  • 2 cups shallots, chopped
  • 2 tsp. thyme minced
  • 1/2 lemon
  • Source Customer Submission


To make the maitre d' hotel butter, beat 4 oz. butter and lemon juice in a mixer until it's all emulsified. Add in parsley, tarragon, and garlic until just combined. Place on parchment and roll into a log, and refrigerate until needed. Preheat oven to 425. Take 2 skillets, put over high heat. Add canola oil until hot. Add 2 steaks in each pan along with 1 tablespoon butter. When steaks are nicely browned on one side flip them over. Continually baste them with butter. Scatter the shallots and thyme and remaining 2 tablespoons butter around the steaks. Sauté for a minute and then remove the steaks to a baking sheet. Continue to sauté shallots until they have softened. Evenly distribute them on top of the steaks. Place baking sheet in the oven until steaks reach desired doneness (medium rare is recommended). When steaks are just done, squeeze ½ lemon over the top of them and place a round of Maitre d' hotel butter on top of each steak and then place back in the oven until butter just begins to melt. Serve with grilled or steamed vegetables.