Jul 14 2026
Restaurants›Eastern Standard Kitchen and Drinks›12oz Ny Strip* Recipe

12oz Ny Strip* Recipe

Inspired by Eastern Standard Kitchen and Drinks
Time1h 30m
Serves2

roasted brussels sprouts, mushrooms duxelles potato gratin, red wine jus

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Ingredients

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Steak

Roasted Brussels Sprouts

Mushrooms Duxelles

Potato Gratin

Red Wine Jus

Method

Preparation

  1. 1

    Prepare the Potatoes

    Preheat the oven to 375°F (190°C). Slice the potatoes thinly and layer them in a greased baking dish. Mix heavy cream, minced garlic, salt, and pepper, and pour over the potatoes. Top with Gruyere cheese and bake for 45-50 minutes until golden and bubbly.

  2. 2

    Make the Mushrooms Duxelles

    Finely chop the mushrooms and shallots. In a skillet, melt butter over medium heat, add shallots and sauté until soft. Add mushrooms, salt, pepper, and thyme. Cook until the mixture is dry, about 10-15 minutes. Set aside.

  3. 3

    Roast the Brussels Sprouts

    Trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 25-30 minutes until crispy.

Cooking the Steak

  1. 4

    Cook the NY Strip

    Season the NY Strip with salt and pepper. Heat olive oil in a skillet over high heat. Sear the steak on both sides for 4-5 minutes for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Making the Red Wine Jus

  1. 5

    Prepare the Jus

    In the same skillet used for the steak, add red wine and beef stock. Bring to a boil, scraping the bottom of the pan to release the flavors. Simmer until reduced by half, then whisk in butter and season with salt and pepper.

Assembly

  1. 6

    Plate the Dish

    On a plate, arrange slices of NY Strip, a portion of potato gratin, mushrooms duxelles, and roasted Brussels sprouts. Drizzle with red wine jus before serving.

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