Jul 14 2026
Restaurants›Basso›Prime Strip Steak Recipe

Prime Strip Steak Recipe

Inspired by Basso
Time1h 20m
Serves4

Roasted mushroom + marrow butter + crispy potato

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Ingredients

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Steak

Mushroom and Marrow Butter

Crispy Potatoes

Method

Steak

  1. 1

    Prepare the Steak

    Take the prime strip steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels.

  2. 2

    Season the Steak

    Rub the steaks with olive oil and season generously with salt and black pepper on both sides.

  3. 3

    Cook the Steak

    Preheat your grill or a cast-iron skillet over high heat. Once hot, add the steaks and sear for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let them rest for 5-10 minutes before slicing.

Mushroom and Marrow Butter

  1. 4

    Roast the Marrow Bones

    Preheat your oven to 450°F (230°C). Place the beef marrow bones upright in a roasting pan and roast for about 15-20 minutes until the marrow is soft and bubbly.

  2. 5

    Sauté the Mushrooms

    While the marrow is roasting, clean and chop the mushrooms. In a skillet over medium heat, melt 2 tbsp of butter. Add minced garlic and cook until fragrant, about 1 minute. Then add the mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Season with salt and pepper.

  3. 6

    Make the Butter

    Once the marrow bones are done, scoop out the marrow into a bowl. Add the remaining butter and chopped parsley, mixing until well combined. Fold in the sautéed mushrooms. Set aside.

Crispy Potatoes

  1. 7

    Prepare the Potatoes

    Peel the russet potatoes and cut them into wedges or cubes, depending on your preference. Rinse in cold water to remove excess starch and pat dry with paper towels.

  2. 8

    Fry the Potatoes

    In a large pot, heat enough olive oil to cover the bottom over medium-high heat. Once hot, add the potatoes in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still hot.

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