Prime Ny Strip Steak Recipe

Prep and soak

Peel and cut the russet potatoes into 1/4-inch (6 mm) sticks. As you cut, place them into a large bowl of cold water to remove surface starch. Cover and refrigerate for at least 30 minutes, up to 2 hours.

First fry (blanch)

Drain the soaked fries and pat completely dry with clean kitchen towels. Heat vegetable oil in a deep fryer or a heavy Dutch oven to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes until tender but not colored. Remove and drain on a wire rack or paper towels.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crispy. Drain on paper towels or a rack, immediately toss with fine sea salt. Keep warm in a single layer in a low oven (200°F / 95°C) until serving.

Bring steaks to temperature and season

Remove steaks from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Evenly season both sides with kosher salt and freshly ground black pepper.

Sear

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 2 tbs vegetable oil and swirl. Place steaks in the pan, pressing to ensure contact. Sear 2.5–3.5 minutes per side for medium-rare (internal temp ~125–130°F / 52–54°C), adjusting for thickness. During the last 60 seconds of the second side, add 2 tbs unsalted butter and spoon melted butter over steaks (baste) for flavor and color.

Rest

Transfer steaks to a cutting board, tent loosely with foil, and rest for 6–8 minutes to allow juices to redistribute. While resting, prepare the sauce and finish spinach and fries if needed.

Sauté shallot and peppercorns

In the skillet used for the steaks (do not clean — use the fond), reduce heat to medium. If pan is dry, add 1 tbs unsalted butter and melt. Add minced shallot and drained whole green peppercorns. Cook, stirring, for 1–2 minutes until shallot is translucent and softened.

Deglaze with brandy

Remove the pan from heat briefly and carefully add 1 tbs brandy (stand back; it may flame). Return to medium heat and scrape any browned bits from the bottom of the pan. Cook until the brandy reduces by half, about 1 minute.

Simmer sauce

Add 1 cup beef stock and bring to a simmer. Cook 3–4 minutes until the liquid reduces by about one-third. Stir in 1 tbs heavy cream and 1 tsp Dijon mustard, simmer 1 minute to combine.

Finish and season

Off heat, whisk in 1 tbs cold cubed butter until the sauce is glossy and slightly thickened. Taste and adjust seasoning with up to 1 tsp salt if needed. Keep warm until serving. If sauce thickens too much, whisk in a tablespoon of warm stock or water to loosen.

Cook garlic

Heat a wide sauté pan over medium heat and add 1 tbs olive oil. Add the thinly sliced garlic and sauté 30–45 seconds until fragrant and just starting to color; do not burn.

Wilt spinach

Add the baby spinach in batches, tossing with tongs to coat with oil and garlic. Cook 2–3 minutes until wilted but still bright green. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp lemon juice if using. Toss to combine and remove from heat.

Slice the rested NY strip steaks against the grain into 1/2-inch slices or serve whole. Spoon warm brandy peppercorn sauce over the steaks or serve on the side. Arrange a portion of pommes frites and a heap of sautéed spinach alongside. Serve immediately.