Uni, or the edible part of the sea urchin, is already decadent enough as it is. So when Strip House—the Greenwich Village steakhouse where the walls are covered with burlesque photos—goes and butterifies uni, things get pretty crazy.
It's not technically on the menu, but the steak accessory became a trend when the chef John Schenk wanted to serve surf and turf without adding extra protein to the plate. For $4, the side can accompany any Strip House cut of meat.
Taste-wise, it's as decadent as it sounds. Rich, creamy, and sweet, the butter goes atop steak that's already been cooked with a regular, un-uni butter.
- 10 ounces uni filet (one flat)
- 1 pound of unsalted butter, softened
- 2 tsp lemon juice
- 3 tsp kosher salt
- 1 tbs minced chives
- Pinch of ground black pepper
Using a rubber spatula, pass the raw uni through a fine mesh tami, making a purée.
Whip butter in a Kitchen Aid mixer until soft and lightly whipped.
Fold in the uni purée and gently mix. Scrape the sides of bowl throughout to ensure that all butter is incorporated into uni.
While still mixing, add lemon juice, salt and pepper. Once these ingredients are combined, add chives.
Remove from mixer and onto work space. Roll the uni butter carefully into a log. Refrigerate.