new york sirloin recipe served on a plate, by Joey's Bar & Grill
Jul 14 2026
Restaurants›Joey's Bar & Grill›New York Sirloin Recipe

New York Sirloin Recipe

Inspired by Joey's Bar & Grill
Time1h
Serves4

fire grilled CAB sirloin, melted gorgonzola, red wine demi, chef's potato, and roasted vegetables

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Ingredients

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Meat

Cheese

Sauce

Potato

Vegetables

Method

Preparation of the Steak

  1. 1

    Season the Steak

    Remove the CAB sirloin from the refrigerator and let it come to room temperature, about 30 minutes. Season generously with salt and black pepper on both sides.

  2. 2

    Grill the Steak

    Preheat your grill to high heat. Once hot, place the sirloin on the grill and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. During the last minute of grilling, place gorgonzola cheese on top of the steak to melt.

Preparation of the Red Wine Demi

  1. 3

    Cook the Shallots

    In a saucepan over medium heat, melt 2 tablespoons of butter. Add the finely chopped shallots and sauté until translucent, about 2-3 minutes.

  2. 4

    Add Wine and Reduce

    Pour in the red wine and bring to a boil. Let it simmer until reduced by half, about 10-12 minutes.

  3. 5

    Add Beef Stock and Thicken

    Add the beef stock and thyme to the saucepan. Continue to simmer until the sauce thickens, about 15-20 minutes. Season with salt and black pepper to taste.

  4. 6

    Finish with Butter

    Remove from heat and stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy.

Preparation of the Chef's Potato

  1. 7

    Boil the Potatoes

    Peel and chop the russet potatoes into quarters. Place them in a large pot of salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.

  2. 8

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add heavy cream, butter, and salt to taste. Mash until smooth and creamy.

Preparation of the Roasted Vegetables

  1. 9

    Prepare the Vegetables

    Preheat the oven to 425°F (220°C). Chop the mixed seasonal vegetables into bite-sized pieces.

  2. 10

    Toss and Roast

    In a bowl, toss the vegetables with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.

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