Jul 14 2026
Restaurants›Fraunces Tavern›Prime Ny Strip Recipe

Prime Ny Strip Recipe

Inspired by Fraunces Tavern
Time50m
Serves2

Pepper Steak onions, peppers & cilantro

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Ingredients

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Steak & Seasoning

Pepper Steak Vegetables & Sauce

Finishing & Garnish

Method

Steak & Seasoning

  1. 1

    Bring steaks to room temperature

    Remove the NY strip steaks from the refrigerator 30–45 minutes before cooking. Pat both sides dry with paper towels.

  2. 2

    Season steaks

    Brush each steak lightly with 1 tablespoon olive oil. Evenly rub Kosher salt (about 1 tsp per steak), freshly ground black pepper, and garlic powder onto both sides. Press the seasoning into the meat.

  3. 3

    Sear steaks

    Heat a large cast-iron skillet or heavy-bottom pan over high heat until very hot (about 4–5 minutes). Add 1 tablespoon olive oil and when it shimmers, place steaks in the pan leaving space between them. Sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

  4. 4

    Finish in butter

    Reduce heat to medium-high, add 2 tablespoons butter to the pan. Tilt the pan and spoon melted butter over the steaks for 1–2 minutes to baste. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C). Use an instant-read thermometer to check.

  5. 5

    Rest steaks

    Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. While steaks rest, prepare the pepper steak vegetables in the same pan to capture fond.

Pepper Steak Vegetables & Sauce

  1. 6

    Slice vegetables

    While steaks rest, slice the yellow onion into 1/4-inch half-moons. Core and slice the red and green bell peppers into 1/4-inch strips. If using, thinly slice the jalapeño (remove seeds for less heat).

  2. 7

    Sauté aromatics

    Return the skillet to medium heat. If pan is dry, add 1 tablespoon butter. Add sliced onion and cook, stirring occasionally, 3–4 minutes until softened. Add bell peppers and jalapeño and cook 4–5 minutes until peppers are tender-crisp and onions are translucent. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.

  3. 8

    Deglaze and build sauce

    Pour in 1 tablespoon red wine (if using) or 1 tablespoon beef broth to deglaze, scraping up browned bits from the pan with a wooden spoon. Add remaining beef broth (about 1 cup), 2 tablespoons soy sauce, 1 teaspoon brown sugar, and smoked paprika and red pepper flakes if using. Stir and bring to a gentle simmer.

  4. 9

    Thicken sauce

    Whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir slurry into simmering sauce and cook 1–2 minutes until sauce thickens slightly to coat the vegetables.

  5. 10

    Finish vegetables

    Stir in 1 tablespoon fresh lime juice and 1 cup roughly chopped cilantro (reserve 1/4 cup for garnish). Taste and adjust seasoning with salt and pepper or additional soy sauce to taste.

Assembly & Serve

  1. 11

    Slice steaks

    Thinly slice the rested NY strip against the grain into 1/4-inch slices. Arrange slices on a warm serving platter.

  2. 12

    Top with pepper steak mixture

    Spoon the sautéed peppers, onions, and sauce over the sliced steak, making sure to drizzle some of the pan sauce over the meat for flavor and juiciness.

  3. 13

    Garnish and serve

    Sprinkle reserved chopped cilantro over the top. Serve immediately with lime wedges on the side if desired.

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