Billy Bob’s 14oz Grilled New York Strip Loin Steak* Recipe
on top of a bed of griddled cheddar mash, served with house veggies and topped with haystack onions
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Ingredients
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Steak
Cheddar Mash (griddled)
House Veggies
Haystack Onions
Finishing & Garnish
Method
Steak
- 1
Bring steak to temperature & season
Remove the 14 oz New York strip from the refrigerator 30–45 minutes before cooking to reach near room temperature. Pat dry with paper towels. Season both sides generously with kosher salt (about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon).
- 2
Preheat grill or cast-iron
Preheat a grill or heavy cast-iron skillet/griddle over high heat until very hot (450–500°F / 230–260°C). If using a skillet, add 1 tablespoon neutral oil and heat until shimmering but not smoking.
- 3
Sear and finish
Place the steak on the hot grill or skillet. Sear without moving for 3–4 minutes to form a crust. Flip and add 1 tablespoon butter, the thyme sprigs and smashed garlic (if using) to the pan. Baste the steak with melted butter for another 3–4 minutes for medium-rare (internal temperature 125–130°F). For medium, cook 4–5 minutes per side (135°F). Adjust time for thickness and desired doneness.
- 4
Rest the steak
Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes so juices redistribute. While resting, finish the mash and veggies and fry the haystack onions.
- 5
Slice and serve
After resting, slice the steak against the grain into 1/4–1/2" slices. Season with a pinch of finishing salt if desired and set aside to top the cheddar mash.
Cheddar Mash (griddled)
- 6
- 7
Mash and season
Return drained potatoes to the pot over low heat for 1 minute to dry out excess moisture. Remove from heat. Add 1 cup whole milk, 2 tablespoons butter, 1 ounce cream cheese (if using), 3 ounces grated sharp cheddar, 3 teaspoons salt and 1 teaspoon freshly ground black pepper. Mash until smooth and creamy. Taste and adjust seasoning.
- 8
Griddle the mash
Heat a large griddle or heavy skillet over medium-high and add 1 tablespoon vegetable oil or clarified butter. Spoon the mashed potatoes onto the hot surface in one or two compact rounds (about the size of the steak), pressing slightly to form a flat cake. Cook until a golden crust forms on the bottom, 3–4 minutes, then flip carefully and brown the other side 2–3 minutes. Remove to a plate and keep warm.
House Veggies
- 9
Prepare and roast or sauté vegetables
Toss broccoli florets, halved baby carrots and sliced red bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. For quick pan sauté: heat a skillet over medium-high heat, add the vegetables and cook, stirring occasionally, until carrots are tender-crisp and broccoli is bright green, about 6–8 minutes. Finish with 1/2 teaspoon lemon juice if using. Alternatively, roast at 425°F (220°C) for 12–15 minutes, turning once.
- 10
Keep warm
Keep the cooked vegetables warm while you assemble the plate.
Haystack Onions
- 11
Prepare onions and batter
Separate the julienned onion into thin strands. In a bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Add 1/2 cup cold sparkling water and stir until a loose batter forms. Batter should coat the onion but not be gummy; add an extra tablespoon of flour or a splash more sparkling water to adjust consistency.
- 12
Heat oil and fry
In a deep, heavy pot or deep-fryer, heat 4 cups of neutral oil to 350–365°F (175–185°C). Working in small batches, toss a portion of the onion strands into the batter to coat, lift with a fork or tongs, and gently drop into the hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Season immediately with a pinch of salt.
- 13
Crisp and hold
If making ahead, keep the haystack onions in a single layer on a wire rack in a warm oven (200°F/95°C) to maintain crispness for up to 20–30 minutes before serving.
Finishing & Assembly
- 14
Assemble the plate
Place one griddled cheddar mash cake in the center of the plate. Arrange a generous portion of house vegetables alongside. Fan or stack the sliced New York strip over the mash (or next to it) so the juices mingle with the mash.
- 15
Top with haystack onions and garnish
Pile a nest of haystack onions on top of the steak slices. Sprinkle a small pinch (about 1/4 teaspoon) of finishing salt over the steak and a teaspoon of chopped fresh parsley over the vegetables for color, if desired.
- 16
