New York Strip Recipe

Prepare the Steak

Season both sides of the New York strip steaks with salt and black pepper. Let them sit at room temperature for about 30 minutes.

Sear the Steak

Heat tallow in a large skillet over medium-high heat. Once hot, add the steaks to the skillet. Sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.

Prepare the Potatoes

Wash and slice the fingerling potatoes into halves or quarters, depending on size. Dice the onion and mince the garlic.

Cook the Hash

In the same skillet used for the steak (add more tallow if necessary), add olive oil, and sauté the onion until translucent. Add garlic and thyme, cooking until fragrant. Add potatoes and cook until golden brown and tender, about 15-20 minutes.

Wilt the Kale

In a separate pot, add baby kale and a pinch of salt. Drizzle with lemon juice. Cook over low heat until just wilted, about 3-4 minutes.

Make the Sauce

In a small saucepan, heat heavy cream over medium heat. Once warmed, add gorgonzola cheese, black pepper, and garlic powder. Stir until cheese has melted and the sauce is smooth.

Prepare the Onions

Soak the thinly sliced onions in buttermilk for at least 30 minutes. This will help them become crispy when fried.

Fry the Onions

In a deep skillet, heat vegetable oil over medium-high heat. Dredge the soaked onions in flour, shaking off excess. Fry in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.