Grilled Ny Strip Recipe

Bring steak to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season

Season both sides generously with kosher salt and freshly ground black pepper. Lightly rub with 2 tbs olive oil to help form a good crust.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–500°F / 230–260°C). If using a cast-iron pan, preheat over medium-high until smoking hot.

Grill steak

Place steaks on the hot grill. For medium-rare (recommended), grill about 4–5 minutes per side for 1–1.25 inch steaks, flipping once. Use an instant-read thermometer: target 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Finish with butter and aromatics

During the last minute of cooking, place 1 tbs butter, a thyme sprig, and a smashed garlic clove on top of each steak. If using a pan, spoon melted butter over the steak (baste) for 30–60 seconds to build flavor.

Rest

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

Heat pan

While steaks rest, heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter.

Cook aromatics

Add minced shallot and sauté 30–45 seconds until translucent. Add minced garlic (if desired) and cook 15 seconds until fragrant.

Sauté mushrooms

Add sliced mushrooms in a single layer. Do not overcrowd; cook in batches if needed. Let mushrooms sear undisturbed 2–3 minutes until browned, stir, then cook another 2–3 minutes until tender and golden.

Deglaze

Add 2 tbs dry sherry or white wine to deglaze the pan, scraping up browned bits. Cook 1–2 minutes to reduce the liquid.

Finish

Stir in chopped parsley, season with 1 tsp salt and 1 tsp pepper. Remove from heat and keep warm until plating.

Cook potatoes

Place cubed potatoes in a pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil, then simmer until fork-tender, about 15–18 minutes.

Warm dairy

While potatoes cook, warm 1 cup milk (or cream) with 4 tbs butter in a small saucepan until butter melts and mixture is hot but not boiling.

Mash

Drain potatoes well and return to the hot pot to dry for 1 minute. Mash with a potato masher or ricer until mostly smooth.

Finish and season

Gradually add warmed milk and butter, stirring to reach desired consistency. Stir in 2 tbs cream cheese or sour cream if using. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.

Sauté aromatics

In a small saucepan over medium heat, melt 1 tbs butter. Add finely minced shallot and the minced garlic clove. Cook 1–2 minutes until softened and fragrant but not browned.

Deglaze with wine

Add 1 cup dry red wine and increase heat to medium-high. Bring to a simmer and reduce by about half (5–8 minutes) to concentrate flavor.

Add demi-glace

Stir in 1 cup beef demi-glace (or concentrated beef stock). Add a thyme sprig. Simmer gently until sauce coats the back of a spoon and reaches desired thickness, about 5–10 minutes. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp pepper.

Mount with butter

Remove thyme sprig. Off the heat, whisk in 2 tbs cold cubed butter one piece at a time to emulsify and give the sauce a glossy finish. Keep warm; do not boil after mounting.

Slice steaks against the grain into 1/2-inch slices. Spoon a portion of mashed potatoes onto each plate, top with sautéed mushrooms alongside or over the potatoes, arrange sliced steak next to the potatoes, and spoon red wine demi-glace over the steak (and a little over mushrooms if desired). Garnish with an extra thyme sprig or chopped parsley. Serve immediately.