Jul 14 2026
Restaurants›Kincaid Grill›Prime New York Strip 14oz Recipe

Prime New York Strip 14oz Recipe

Inspired by Kincaid Grill
Time1h
Serves2

Blackening Spice, Truffled Mashed Potatoes, Asparagus, Shallot Demi-Glace

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Ingredients

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Blackening Spice

Truffled Mashed Potatoes

Asparagus

Shallot Demi-Glace

Prime New York Strip Steak

Method

Blackening Spice

  1. 1

    Prepare the Blackening Spice

    In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, dried oregano, black pepper, and salt. Mix well until fully combined.

Prime New York Strip Steak

  1. 2

    Season the Steak

    Rub the New York Strip Steak with olive oil, then generously coat both sides with the prepared blackening spice. Allow the steak to sit at room temperature for about 30 minutes.

  2. 3

    Cook the Steak

    Preheat a cast-iron skillet or grill over high heat. Add the seasoned steak and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let rest for 5-10 minutes before slicing.

Truffled Mashed Potatoes

  1. 4

    Prepare the Potatoes

    Peel and cut 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. 5

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add heavy cream, unsalted butter, truffle oil, salt, and black pepper. Mash until creamy and smooth. Adjust seasoning to taste.

Asparagus

  1. 6

    Prepare the Asparagus

    Trim the ends of the asparagus and rinse under cold water. Pat dry with a paper towel.

  2. 7

    Cook the Asparagus

    In a skillet, heat olive oil over medium heat. Add asparagus, season with salt and black pepper, and sauté for about 5-7 minutes until tender and vibrant green.

Shallot Demi-Glace

  1. 8

    Sauté Shallots

    Finely chop the shallots. In a saucepan over medium heat, melt the unsalted butter. Add shallots and sauté for about 2-3 minutes until translucent.

  2. 9

    Make the Demi-Glace

    Pour in the red wine and bring to a boil. Reduce heat and let simmer until reduced by half. Add beef stock and continue to simmer until the sauce thickens. Season with salt and black pepper to taste.

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