New York Strip Recipe

Prepare cure and apply

In a small bowl combine kosher salt and granulated sugar. Stir in cracked juniper berries and freshly ground black pepper. Warm the honey slightly (15 seconds in microwave) so it thinly coats the steak. Pat the New York strips dry with paper towel; brush each steak with a thin layer of honey, then rub the salt/sugar/juniper mixture evenly over all surfaces, pressing gently so it adheres. Place steaks on a wire rack set over a rimmed tray, cover loosely with plastic wrap, and refrigerate for 30 minutes to 2 hours (short cure: 30–60 minutes for surface flavor; up to 2 hours for deeper cure).

Bring to room temperature

Remove steaks from fridge 30 minutes before cooking to come toward room temperature for even cooking. Preheat oven to 400°F (200°C) if you plan to finish in oven; otherwise a stovetop sear is fine.

Sear and finish

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add neutral oil to coat pan. Pat excess cure off the steaks lightly (so it does not burn) and season lightly with additional black pepper if desired. Place steaks in pan and sear 2–3 minutes without moving until a deep brown crust forms. Flip and add butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan and spoon melted butter over the steaks (baste) for 1–2 minutes. For 1–1.25 inch steaks cook to desired doneness: rare 120–125°F (about 3–4 min per side with basting), medium-rare 130–135°F. If you prefer a finished temperature and thick steaks, transfer skillet to 400°F oven for 3–5 minutes after searing. Remove steaks to a cutting board and rest 6–8 minutes before slicing.

Prep potatoes: Peel (optional) and cut Yukon Golds into 1/2-inch dice or 3/4-inch wedges for a rustic presentation. Parboil in salted water until just tender (about 6–8 minutes). Drain well and let steam-dry for 2 minutes.

Crisp in duck fat: In a large skillet over medium-high heat, warm duck fat until shimmering. Add potatoes in a single layer and cook, turning occasionally, until edges are golden and crisp (8–10 minutes). Add shredded duck confit and chopped shallot in the last 3 minutes, stirring so the duck warms and the shallot softens. Season with salt, black pepper, and fold in chopped parsley just before serving. Keep warm until plating.

Red wine reduction (rich, glossy sauce)

If you have a prepared red wine reduction, warm 1/2 cup in a small saucepan over low heat. Stir in 1 tablespoon cold butter and 1 teaspoon balsamic vinegar to finish and give shine; adjust salt and pepper to taste. If you need to reduce fresh: simmer 1 cup red wine with a shallot and a sprig of thyme until reduced by half, then strain and whisk in butter.

Herb chimichurri (bright green)

If using prepared chimichurri, taste and adjust with a pinch of salt. For a quick chimichurri: finely chop 1/2 cup parsley, 1 garlic clove, a pinch of red pepper flakes; whisk with 3 tablespoons olive oil and 1 teaspoon red wine vinegar until emulsified. Keep at room temperature.

Mustard jus (savory, sharp)

Warm 1/4 cup beef jus or concentrated beef stock in a small saucepan; whisk in 1 teaspoon whole grain mustard and season with salt and pepper. Keep warm until plating. For a silkier sauce, whisk in 1 teaspoon cold butter off-heat.

Slice and arrange: After resting, slice the New York strips against the grain into 1/2-inch thick slices. Arrange 3–4 slices per plate leaning over a small mound of duck confit potatoes.

Sauce trio placement: Spoon a small pool of the red wine reduction beside the beef, a dollop of mustard jus near the tip of the meat, and a small spoonful of chimichurri on the other side or in a tiny ramekin so the diner can combine flavors. Heat all sauces so they are warm.

Garnish and serve: Finish steaks with a light sprinkle of flaky sea salt and freshly ground black pepper, and scatter microgreens or baby arugula around the plate. Serve immediately while steaks and potatoes are warm.