Strip Steak with Lemony Yogurt and Radishes with a Infused Aromatics Butter Sauce

What's better than butter on a juicy steak? Well, butter that has been infused with aromatics. Adding a few lightly crushed cardamom seeds to the pan gives the butter a delicate, unexpected layer of flavor!
(serves 4)

2 1" thick boneless New York strip steaks (about 10 oz. each)
2 T. EVOO, plus more for drizzling
Kosher salt
3 T. unsalted Kerrygold* butter
4 sprigs lemon* thyme
2 garlic cloves, crushed
6 cardamom pods, lightly crushed
1&1/4 t. finely grated lemon zest
1 t. plus 11 T. fresh lemon juice
1&1/2 cups plain whole-milk Greek yogurt
8 oz. radishes, some cut into wedges and some sliced
1 cup (packed) flat-leaf* parsley, stems removed*
Crushed red pepper flakes (optional), and flaky sea salt such as Malden* for serving

Let steaks sit at room temp. 20 mins. before cooking (this will help them cook more evenly). Heat a dry large skillet over med.-high. Rub steaks with 2 T. oil, season generously with kosher salt. Cook, turning several times, until lightly charred, 6-8 mins. Pour off excess oil from the skillet. Add butter, thyme, garlic, and cardamom, and cooked steaks, tilting skillet and basting steaks with foaming butter, until med. rare, about 3 mins. Transfer steaks to a cutting board and let rest 10 mins. before slicing. Reserve pan drippings.

Meanwhile, mix lemon zest and 1 t. lemon juice into yogurt in a small bowl; season generously with kosher salt. Just before serving, toss radishes, parsley, and remaining 1 T. lemon juice in a med. bowl. Season with kosher salt, drizzle with oil, and toss again to coat. Coat plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings ands sprinkle with red pepper flakes and sea salt.

"You don't inspire others by being perfect. You inspire them by how you deal with your imperfections."

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Love,

MM