*grilled Ny Strip Steak Recipe

Temper and season

Remove steaks from refrigerator 30–45 minutes before cooking to bring to room temperature. Pat dry with paper towels. Generously season both sides with kosher salt (about 3/4 tbs per side total) and freshly ground black pepper, pressing the pepper into the meat so it adheres.

Preheat grill

Preheat a gas or charcoal grill to high (500–550°F / 260–290°C) with one zone for direct high heat. If using a cast-iron skillet instead, preheat skillet over high heat until smoking.

Sear and cook

Brush steaks lightly with 1 tbs neutral oil. Place steaks on the hottest part of the grill. For medium-rare (about 1–1¼" steaks): grill 4–5 minutes per side, turning once to get a good crust. Use an instant-read thermometer: remove at 125–128°F (51–53°C) for medium-rare. If using skillet, add 1 tbs oil to skillet; sear 3–4 minutes per side, then add 2 tbs butter, thyme sprigs and crushed garlic to the pan and baste for 30–60 seconds.

Rest

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

Prepare and cook potatoes: Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer until fork-tender, about 15–18 minutes.

Warm milk and butter: While potatoes cook, heat milk and 4 tbs butter in a small saucepan over low heat until butter melts and mixture is warm. If using cream cheese, warm it in the milk to soften.

Drain and mash: Drain potatoes well and return to pot over low heat for 1 minute to evaporate excess moisture. Mash with potato masher or ricer until smooth. Gradually add warm milk-butter mixture until desired creaminess is reached. Season with 1 tsp salt and 1/2 tsp pepper, taste and adjust.

Keep warm: Cover and keep warm until serving; re-whisk briefly before plating if needed.

Prepare squash: Slice yellow squash and zucchini into 1/4" half-moons. Finely slice shallot.

Saute: Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmer. Add shallot and cook 1 minute until fragrant. Add squash in a single layer (work in batches if needed) and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until golden and just tender, about 4–6 minutes.

Finish: Remove from heat, stir in chopped parsley, adjust seasoning to taste and keep warm until plating.

Toast peppercorns: In a dry skillet over medium heat, toast 1 tbs lightly crushed whole peppercorns for 1 minute until aromatic. Coarsely crush further with a mortar and pestle or the flat side of a knife (keep some larger pieces).

Sauté mushrooms and shallot: In a skillet, heat 2 tbs butter and 1 tsp olive oil over medium-high heat. Add sliced mushrooms in a single layer and cook without moving 2–3 minutes to get color, then stir and continue until mushrooms are browned and any liquid has evaporated, about 5–7 minutes. Add minced shallot and cook 1 minute more.

Add pepper and flambé: Push mushrooms to the side, sprinkle crushed peppercorns over the mushrooms, then add cognac or brandy (2 tbs). If using alcohol and comfortable flambéing, ignite carefully to burn off alcohol and let flame subside. If not flambéing, simmer 30 seconds to reduce slightly.

Make sauce: Add 3/4 cup beef stock and bring to a simmer, scraping up browned bits. Reduce by about half until slightly thickened, 3–5 minutes. Stir in 1/4 cup heavy cream and 1 tsp Dijon mustard; simmer 1–2 minutes more to combine. Taste and season with 1/4 tsp salt if needed. Keep warm.

Prep onions and dredge: Separate thinly sliced onion rings into strips. In a shallow bowl, combine 1/2 cup flour, 1/2 tsp kosher salt and 1/4 tsp paprika. Toss onion slices in flour mixture to coat evenly, shaking off excess.

Fry: Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C) or until a pinch of flour sizzles. Fry onions in small batches, spreading them into a single layer, for 1–2 minutes until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined plate and season quickly with a pinch of salt.

Serve: Keep crisp onions in a single layer while assembling plates so they remain crunchy.

Slice steaks against the grain into 1/2" thick slices. Spoon mashed potatoes onto plates, arrange slices of grilled NY strip alongside. Spoon generous amounts of mushroom au poivre over steak or to the side. Add a portion of sautéed summer squash. Top with a small handful of crispy onions for texture. Garnish with a thyme sprig if desired and serve immediately.