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Cooking Tips and Recipes

Grilled Certified Akaushi Beef™ New York Strip with Compound Butter


The iconic New York center-cut strip is one of the most flavorful, incredibly succulent and most tender steaks you’ll ever eat. In this recipe, the natural buttery flavor of a Certified Akaushi Beef steak is enhanced with a rich compound butter.

Serves 4 people



(4) 14-ounce Certified Akaushi Beef sirloin strip steaks

1 block unsalted butter

1 tablespoon crushed peppercorns

1 tablespoon smoked paprika

2 tablespoons chopped chives

1 cup grated parmesan cheese

1 tablespoon garlic paste



Make the Compound Butter first. Set out block of unsalted butter to reach room temperature (about 2 hours).


Once butter is room temperature and soft, put it in a mixing bowl and add all the seasonings and grated cheese. Combine well.


Place a large sheet of plastic wrap on a counter or flat surface. Spoon the butter mixture onto the plastic wrap to form a long log, about 1-inch wide. Wrap the log in plastic wrap and refrigerate for 1 hour.


When you’re ready to grill the steaks, set the butter out to warm up. Preheat your grill or smoker to 250 degrees F. Place the steaks on the grill to smoke for about 40 minutes (or until the internal temperature reaches 110 degrees).


Remove steaks and let rest on a plate. Increase grill temperature to 600 degrees F and set a cast iron skillet on grill to heat up. When it is good and hot, sear each side of each steak for a minute or two. (I love a good cast iron sear to finish off my Akaushi beef – the flavor is out of this world!)