Seared Steaks with Buttery Hot Sauce

Name: Seared Steaks with Buttery Hot Sauce
Yield: Serves 2 to 4
Ingredients: 2 (10-ounce) dry-aged strip loin steaks (each 1 1/2 inches thick); 2/3 cup Scotch Bonnet Hot Sauce (page 248); 7 tablespoons unsalted butter, at room temperature; Kosher salt and freshly ground black pepper; Grapeseed or other neutral oil

January 24, 2012

This dish is unbelievable. It may just be one of my favorite ways to eat steak. The complex depth of floral, almost fruity flavors in this hot sauce shines when served with a simply grilled steak and cuts through the richness of the meat.

Recipe notes

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