Jul 14 2026
Restaurants›Jax Fish House & Oyster Bar›Grilled 16oz Bone In Ny Strip Recipe

Grilled 16oz Bone In Ny Strip Recipe

Inspired by Jax Fish House & Oyster Bar
Time1h
Serves2

smashed yukon, bacon, chives, merlot-portabello jus

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Ingredients

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Steak

Smashed Yukon Potatoes

Garnish

Merlot-Portabello Jus

Method

Preparing the Steak

  1. 1

    Season the Steak

    Generously season the bone-in NY strip steak with salt and black pepper on both sides. Drizzle with olive oil and rub it in to ensure it adheres.

  2. 2

    Grill the Steak

    Preheat the grill to high heat. Once the grill is hot, place the steak on the grill. Grill for about 6-7 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let rest for 5 minutes before slicing.

Making Smashed Yukon Potatoes

  1. 3

    Boil Potatoes

    In a large pot, add the Yukon Gold potatoes and cover them with water. Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes. Drain the potatoes and let them cool slightly.

  2. 4

    Mash and Season

    Once the potatoes are cool enough to handle, smash them with a fork or potato masher. Stir in the unsalted butter, milk, salt, and black pepper until creamy and well combined.

Preparing the Bacon and Chives

  1. 5

    Cook Bacon

    In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, crumble into smaller pieces.

  2. 6

    Chop Chives

    Wash and finely chop the chives to use as garnish.

Making Merlot-Portabello Jus

  1. 7

    Sauté Shallots and Mushrooms

    In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped shallots and portobello mushrooms, cooking until softened, about 5 minutes.

  2. 8

    Add Wine and Broth

    Pour in the Merlot wine and beef broth. Bring to a simmer and reduce the sauce by half, about 10-15 minutes. Season with salt and black pepper to taste.

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