Ny Strip Steak Recipe

Prepare the Steak

Remove the NY Strip Steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps in even cooking.

Season the Steaks

Rub both sides of the steaks with olive oil, salt, and black pepper.

Cook the Steaks

In a hot skillet over medium-high heat, sear the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the skillet and let them rest for 5 minutes before slicing.

Prepare the Garlic

Mince the garlic cloves.

Sauté the Spinach

In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach, season with salt and black pepper, and sauté until just wilted, about 2-3 minutes.

Crack the Peppercorns

Using a mortar and pestle or a rolling pin, crack the black peppercorns into smaller pieces.

Prepare the Sauce

In the skillet used for the steak, add butter over medium heat. Once melted, add the cracked peppercorns and sauté for 1 minute. Then add beef broth and bring to a simmer. Stir in the heavy cream and let the sauce reduce for about 5 minutes until thickened. Season with salt to taste.

Prepare the Potatoes

Cut the russet potatoes into thin strips to make fries. Rinse them under cold water to remove excess starch.

Fry the Potatoes

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.

Assemble the Dish

On a plate, place the sautéed spinach, top with the sliced NY Strip Steak, drizzle with peppercorn cream sauce, and serve alongside the pub fries. Garnish with watercress.