NY STRIP Recipe

Bring steaks to room temperature

Remove NY strip steaks from refrigerator 30–45 minutes before cooking and pat dry with paper towels. This helps even cooking.

Season

Generously season both sides and the edges of the steaks with the 2 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning into the meat.

Preheat pan and oil

Place a heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes. Add 2 tbs neutral oil and swirl to coat.

Sear steaks

Add steaks to the hot pan, spacing them apart. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Baste and finish

Reduce heat to medium-high. Add 2 tbs unsalted butter, smashed garlic cloves, and 3 thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the melted butter over the steaks (basting) for 1–2 minutes. For medium-rare, cook until an instant-read thermometer reads 125–130°F (52–54°C). Adjust time for desired doneness.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes so juices redistribute before slicing.

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the middle.

Toss asparagus

On a rimmed baking sheet, toss trimmed asparagus with 1 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper, ensuring an even coating.

Roast

Spread asparagus in a single layer and roast for 8–12 minutes depending on thickness, until tender-crisp and slightly charred at the tips. Thinner spears need less time.

Finish

Remove from oven, zest the lemon over the asparagus and squeeze half the lemon’s juice lightly over the spears. Toss and keep warm until plating.

Cook potatoes

Place the cubed Yukon Gold potatoes in a pot and cover with cold water by 1". Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–18 minutes. Drain well.

Warm dairy

While potatoes cook, combine 3 tbs whole milk, 3 tbs heavy cream, and 2 tbs butter in a small saucepan and warm gently until butter is melted and liquid is hot but not boiling.

Mash and whip

Return drained potatoes to the hot pot over low heat for 30–60 seconds to evaporate residual moisture. Using a potato ricer or masher, press potatoes until smooth. For extra silky texture, use an electric hand mixer on low speed or a whisk to whip while gradually pouring in the warmed milk/cream mixture and 2 tbs cream cheese, if using. Mix until light and fluffy but not gluey.

Season

Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm until plating.

Sauté shallot

In the same skillet used for steaks (careful with hot pan), reduce heat to medium and add the minced shallot. If there is significant fond (browned bits) left, deglaze the pan; if pan is dry, add 1 tbs red wine and scrape up browned bits with a wooden spoon. Cook shallot until softened, about 1–2 minutes.

Add liquids and reduce

Add 1 cup beef demi-glace or beef stock and the remaining 1 tbs red wine (if using). Add 1 sprig fresh thyme. Bring to a simmer and reduce gently until slightly thickened and flavors concentrate, about 6–8 minutes.

Finish and strain

Remove thyme sprig and, if desired, strain the jus through a fine-mesh sieve into a small saucepan or bowl to remove shallot bits. Off heat, whisk in 1 tbs cold unsalted butter to mount (shine) the sauce. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm.

Slice the rested NY strip against the grain into 1/2" slices.

Place a scoop of whipped Yukon mashed potatoes on each plate, fan 3–4 slices of steak alongside, and arrange a small bundle of roasted asparagus. Spoon 1–2 tbs beef jus over the steak and a little around the plate. Garnish with a small sprig of thyme or a light grind of black pepper.