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Spokane, Washington  Est. May 19, 1883
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Cooking with cannabis: Dig into New York steak with compound butter

Strip steak with parsley butter on a white plate. Parsley and tomatoes garnish. (Istockphoto)
Strip steak with parsley butter on a white plate. Parsley and tomatoes garnish. (Istockphoto)
A New York strip is one of my favorite cuts of beef, from the short loin. It is tender, especially when marinated well. I marinated my last batch for two days. You don’t have to go to that extreme but I wanted to be able to taste the bourbon and all the other flavors of the marinade. The compound butter on top was delicious and paired with the steak perfectly. Any leftovers can work well for breakfast, maybe with an egg on top! Bourbon marinade (Makes enough for about five steaks – if you’re feeding a bigger crowd, double it.) ⅓ cup bourbon (any variety is fine) ⅓ cup brown sugar ⅓ cup soy sauce 1/4 cup Worchestshire sauce 3 tablespoons minced garlic ½ cup Dijon mustard ½ of a small chopped yellow onion Coat with pepper and garlic powder Mix everything together and dump over steaks in a large re-sealable bag. Shake well to coat marinade on all meat. Marinate in the fridge up to two days. Cannabis compound butter 1 ½ cup butter Three strips cooked bacon, chopped 2 tablespoons each of fresh rosemary, sage and thyme, finely chopped 1 gram Struck oil concentrate (I like what The Green Company makes, that you can get at Green Star Cannabis, for about $22) Melt down butter in pot on stove, over very low heat. Take half of your Struck oil extract and place in butter until it dissolves. Add your rosemary, sage and thyme. (If you really enjoy the taste of one or more of these herbs, feel free to add more – I’m a big rosemary fan.) Make sure you chop all your herbs well to avoid chunks. Cook and chop bacon small and add to butter. Mix well and simmer for at least 25 minutes. Remove from heat and let it sit until it hardens. If not hard after 40 minutes, wrap in plastic wrap and place in fridge until it can be molded. Firm into something long and round enough so that everyone gets about a half-inch thin slice over their steak, about 15 to 20 mg each. After you have prepared your compound butter and your steak is done marinating, cook steak until internal temp reads around 120 degrees. Then let it rest or continue cooking until it reaches 130 degrees (medium rare). Plate your steak. Top with compound butter and let melt.
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