New York Strip With Beurre Maitre D'hotel

Preheat a grill or the oven to 450 degrees.Sprinkle the meat with Essence, salt, and pepper, on both sides.

Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes for medium-rare.

An instant-read thermometer inserted into thickest part of meat registers 130 degrees for medium-rare, or 140 degrees for medium.

(Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree oven.

Lower the temperature to 350 degrees and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.)Remove from oven; let stand 20 minutes.

Cut crosswise into 1/3-inch-thick slices.

Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.Beurre Maitre d'Hotel: Place the butter in a medium bowl and cream with a wooden spoon or rubber spatula.

Add the remaining ingredients and mix well.

Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2 inches in diameter.

Roll up in the plastic wrap, pushing in as you go, to form a tight log.

Refrigerate or freeze until needed.To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip.

(Makes 1/2 pound)This recipe yields 6 servings.