Jul 14 2026
Restaurants›Bludorn›Prime Ny Strip Recipe

Prime Ny Strip Recipe

Inspired by Bludorn
Time1h 30m
Serves2

12OZ, Served with twice baked potato and choice of sauce: bordelaise, bearnaise, horseradish cream

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

Twice Baked Potato

Sauces

Method

Steak Preparation

  1. 1

    Season the Steak

    Generously season the New York strip steak with salt and black pepper on both sides.

  2. 2

    Sear the Steak

    Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

  3. 3

    Rest the Steak

    Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Twice Baked Potato Preparation

  1. 4

    Bake the Potatoes

    Preheat the oven to 400°F (200°C). Prick the russet potatoes with a fork and bake for 45-60 minutes until tender.

  2. 5

    Prepare the Filling

    Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides into a bowl, leaving a thin shell.

  3. 6

    Mix the Ingredients

    Add butter, sour cream, cheddar cheese, chives, salt, and black pepper to the scooped potato and mash until smooth.

  4. 7

    Refill the Potatoes

    Spoon the mixture back into the potato skins and place them on a baking sheet.

  5. 8

    Bake Again

    Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until heated through and the tops are golden.

Serving

  1. 9

    Plate the Dish

    Slice the rested steak and serve it alongside the twice baked potato. Offer bordelaise, bearnaise, and horseradish cream sauces on the side for guests to choose from.

More from Bludorn