Prime New York Strip Recipe

Bring steaks to room temperature

Remove steaks from refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper about 30 minutes before cooking to allow the salt to penetrate.

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (cast iron preferred) over high heat until very hot. Add neutral oil and swirl to coat.

Sear steaks 2–3 minutes per side, without moving, until a deep brown crust forms. Sear edges for 30–45 seconds if thick. Add butter, crushed garlic cloves and thyme to the pan, tilt the pan and baste the steaks with spoonfuls of melted butter and rendered juices for 1 minute.

Transfer skillet to the preheated oven and roast to desired doneness: about 5–8 minutes for medium-rare depending on thickness (use an instant-read thermometer: 125–130°F for medium-rare). Remove steaks to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing.

Roast the garlic

Preheat oven to 400°F (200°C). Slice top 1/4 inch off the head of garlic to expose cloves, place on foil, drizzle with 1 tsp oil, season lightly with salt, wrap and roast 35–40 minutes until soft and caramelized. Cool, then squeeze out roasted garlic cloves and mash into a paste.

Place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a simmer over medium-high heat. Cook until potatoes are very tender, about 15–20 minutes. Drain thoroughly.

Warm the cream and milk with the butter in a small saucepan until butter melts and mixture is hot but not boiling. Pass potatoes through a ricer or mash very finely. Return to the still-warm pot off heat and gradually stir in the warm cream mixture until smooth and silky. Fold in roasted garlic paste. Season with 1 tsp salt and 1 tsp white or black pepper; adjust to taste. Keep warm.

Combine finely chopped parsley, Meyer lemon zest, minced garlic and extra-virgin olive oil in a bowl. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Stir and taste; adjust oil, salt or lemon zest as needed. Refrigerate until ready to use. Bring to room temperature before plating.

In a small saucepan over medium heat, add 1 tsp butter or a drizzle of oil and sweat the minced shallot until translucent, 2–3 minutes—do not brown.

Add Cabernet Sauvignon and the thyme sprig, bring to a rolling simmer and reduce until syrupy and reduced to about 1/2 cup, about 20–25 minutes depending on heat and pan size.

Stir in beef demi-glace (or concentrated beef stock) and continue to reduce gently until the sauce coats the back of a spoon, another 5–10 minutes. Remove thyme sprig. If sauce is too acidic, stir in up to 1 tsp sugar or honey to balance. Off heat, swirl in cold butter (2 tbsp) a little at a time to finish and give shine; season with salt to taste. Keep warm.

Bring a medium pot of salted water to a boil. Blanch the carrots 3–5 minutes until just tender; immediately shock in ice water to stop cooking and preserve color. Drain and pat dry.

In a sauté pan over medium heat, melt 2 tbsp butter. Add minced garlic and cook 30 seconds until fragrant. Add carrots and toss to coat. Add honey, season with 1 tsp salt and 1 tsp pepper, reduce heat to low and toss for 2–3 minutes until glazed and heated through. Keep warm.

Peel shallots and slice very thinly (use a mandoline if available). Separate into rings and pat dry.

Place the flour in a shallow bowl and lightly toss shallot slices to coat, shaking off excess. Heat neutral frying oil in a heavy skillet or deep pot to 350°F (175°C). Fry shallot slices in batches until golden brown and crisp, about 1–2 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and immediately season with salt. Allow to cool and crisp further.

Slice rested steaks against the grain into 1/4–1/2 inch slices. Spoon a generous portion of roasted garlic potato purée onto the plate and spread slightly.

Fan slices of New York strip over the purée. Spoon cabernet reduction around and lightly over the steak slices.

Arrange honey garlic carrots to the side. Sprinkle Meyer lemon gremolata over the steak and purée to add brightness.

Finish with a small handful of crispy shallots scattered over the steak and gremolata for texture. Serve immediately.