New York Strip* Recipe

Season the Steak

Pat the New York strip steaks dry with paper towels. Season both sides generously with salt and black pepper.

Sear the Steak

In a large skillet over medium-high heat, add olive oil. Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare doneness. Adjust cooking time for desired doneness.

Rest the Steak

Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Cook the Grits

In a large pot, bring 4 cups of water to a boil. Slowly add the Weisenberger grits while stirring constantly. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally, until thickened.

Add Flavors

Once the grits are cooked, stir in the diced roasted red pepper, butter, cheddar cheese, and salt. Mix until well combined and creamy.

Combine Ingredients

In a bowl, mix the softened butter, chopped parsley, minced garlic, and lemon juice until well blended.

Chill

Transfer the compound butter mixture to plastic wrap, shape it into a log, and refrigerate until firm.

Combine Topping Ingredients

In a bowl, gently mix the lump crab meat and blanched asparagus. Set aside.

Heat Hollandaise Sauce

Gently warm the hollandaise sauce in a small saucepan until heated through. Do not boil.

Assemble the Dish

On each plate, place a generous scoop of the roasted red pepper Weisenberger grits. Top with a sliced New York strip steak.

Add Toppings

Spoon the crab and asparagus mixture over the steak, then drizzle warm hollandaise sauce over the top.

Finish with Compound Butter

Slice a piece of the compound butter and place it on top of the steak right before serving.