New York Striploin Recipe

Mains

1. 1

   Prep and season

   Take the New York Striploin steak (8 oz). Remove from fridge and let come to room temperature for 20-30 minutes.

2. 2

   Pat steak dry with paper towels. Generously season both sides with kosher salt (0.75 tsp) and freshly ground black pepper (0.5 tsp).

3. 3

   Sear steak

   Place a heavy skillet over high heat and add neutral oil. When the oil shimmers, carefully place the steak in the pan and sear undisturbed for 2-3 minutes until a deep crust forms.

4. 4

   Flip the steak and sear the other side for 2-3 minutes for medium-rare, or longer to your desired doneness.

5. 5

   During the last minute of cooking, add butter (1 tbsp), garlic (1 clove), and thyme (1 sprig). Baste the steak with the melted butter for even flavor.

6. 6

   Transfer steak to a warm plate and rest 5-8 minutes tented loosely.

7. 7

   Make bordelaise sauce

   While the steak rests, start bordelaise sauce in the same pan. Pour off excess fat, leaving about 1 tablespoon in the skillet.

8. 8

   Add the minced shallot to the pan and sauté until translucent, about 1-2 minutes.

9. 9

   Deglaze with red wine (250 ml), scraping up browned bits. Increase heat to high and reduce until you have about half the wine left.

10. 10

    Stir in beef stock (120 ml) and bring to a gentle simmer. Reduce the sauce until thickened to nappe.

11. 11

    Finish the bordelaise by whisking in cold butter (1 tbsp) until glossy. Remove bay leaf.

12. 12

    Season with salt and pepper to taste as needed.

13. 13

    To serve, spoon bordelaise over the rested steak and plate.