Seared Strip Steaks with North African-Spiced Butter

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 teaspoons ground cumin 
• 1 teaspoon kosher salt 
• 1 tablespoon oil 
• 1 teaspoon paprika smoked
• 20 ounce new york strip steaks 
• 8 tablespoons butter unsalted at room temperature (1 stick)

Equipment

• bowl
• frying pan
• paper towels
• plastic wrap
• wooden spoon
• spatula

Directions

1. Watch how to make this recipe.
2. For the butter: Using a rubber spatula or wooden spoon, work butter in a bowl until it is softened and very spreadable.
3. Add all other ingredients, and mix until thoroughly combined.
4. 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.
5. Place in the refrigerator until firm, at least 30 minutes.
6. 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.
7. Heat a large seasoned cast iron skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes.
8. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare.
9. Remove steaks to a dish, top with pats of compound butter, and let rest 10 minutes before serving.