New York Striploin with Yuzu Kosho Butter

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Our take · Step 3: Yuzu kosho is itself salted, so taste the butter before adding more salt. More yuzu kosho adds heat and citrus.
• Quantity · Step 4: No steak weight or count is given. As an estimate, spoon on about 1 to 2 tbsp of butter per steak and keep the rest for other dishes.
• Swap: No yuzu juice? Use the same weight of lemon juice. It is the same role (acid) but tastes less floral.