Ny Strip 12oz* ** Recipe

Prep and roast fingerlings

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 2 tbs olive oil, 4 thinly sliced garlic cloves, chopped rosemary, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a bowl until evenly coated. Spread cut-side down on a rimmed baking sheet in a single layer. Roast 25–30 minutes, flipping once after 15 minutes, until golden and crisp on the edges and tender when pierced. If garlic begins to burn, stir gently to distribute.

When potatoes are done, transfer to a warm plate and keep in a low oven (200°F / 95°C) while you cook the steak and finish the sauce.

Make reduction

In a small saucepan combine 2 tbs white wine vinegar, 2 tbs dry white wine, 1 tbsp finely minced shallot, and 1 tbs chopped tarragon. Bring to a simmer over medium heat and reduce until about 1 tablespoon of liquid remains (3–5 minutes). Strain into a heatproof bowl to remove shallot and tarragon pieces, pressing to extract flavor. Discard solids.

Cook yolks

Place the strained reduction back in the bowl and add the 3 egg yolks. Whisk to combine. Set the bowl over (not touching) a saucepan of gently simmering water (double-boiler). Whisk constantly until the mixture thickens slightly and becomes pale and ribbony (2–4 minutes). Be careful to avoid scrambling — the bowl should be warm, not hot.

Incorporate butter

Slowly drizzle the warm melted butter into the yolk mixture while whisking continuously to emulsify. Start drop by drop, then in a thin steady stream as the sauce begins to thicken. Whisk until the sauce is smooth and glossy. Stir in remaining 1 tbs chopped tarragon, 1/2 tsp salt, and 1/8 tsp white pepper or a pinch of cayenne. Keep sauce warm in a thermos or over very low warm water; do not overheat or it will break.

Bring steak to room temperature & season

Take the 12 oz NY strip out of the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels. Season both sides liberally with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing seasoning into the meat.

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Place the steak in the pan and sear, without moving, for 2–3 minutes until a deep brown crust forms. Flip and add 2 tbs unsalted butter, 2 smashed garlic cloves, and 2 sprigs thyme. Tilt the pan and spoon (baste) the melted butter and aromatics over the steak repeatedly for 2–3 minutes. Continue cooking until the steak reaches desired doneness: about 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer to check.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes to let juices redistribute. While resting, reheat béarnaise briefly if necessary and finish potatoes if needed.

Slice and serve

Slice steak against the grain into 1/4–1/2 inch slices. Plate with crispy garlic fingerlings, spoon 2–3 tbs béarnaise sauce over the steak or serve sauce on the side. Finish potatoes and steak with a light sprinkle of coarse sea salt and optional microgreens or chopped parsley for color.