Ny Strip Steak Recipe

Bring to temperature and season

Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides liberally with kosher salt and freshly ground black pepper, pressing the seasonings gently into the meat.

Sear and baste

Heat a heavy cast-iron skillet over high heat until smoking hot (about 5 minutes). Add 2 tablespoons olive oil and swirl to coat. Place steaks in the pan away from you. Sear 2–3 minutes without moving until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium-high, add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme sprigs. Tilt the pan slightly and spoon the melted butter over the steaks continuously (basting) for 1–2 minutes until an internal temperature of 125°F (52°C) for medium-rare is reached (adjust to desired doneness). Remove steaks to a cutting board and tent loosely with foil to rest 8–10 minutes.

Parboil potatoes

While steaks come to room temperature, place baby Yukon gold potatoes in a medium pot and cover with about 6 cups of water. Add 1/2 teaspoon kosher salt and bring to a simmer. Cook until just fork-tender, about 10–12 minutes depending on size. Drain and let steam-dry in the colander for 2 minutes.

Sauté with garlic

In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add parboiled potatoes, cut larger ones in half so sizes are even. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, turning occasionally, until potatoes develop golden-brown edges, about 6–8 minutes. Stir in chopped parsley, adjust seasoning to taste, and keep warm until serving.

Bring a pot of salted water to a rolling boil while potatoes are parboiling. Blanch broccolini 1–2 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking, then drain and pat dry. In a medium sauté pan over medium heat, add 1 tablespoon olive oil. Add broccolini, season with 1/2 teaspoon salt, and sauté 2–3 minutes until tender-crisp and edges slightly char. Remove from heat and finish with the zest of half a lemon and a squeeze of lemon juice. Keep warm.

Sauté shallot

After removing steaks from the pan (while resting), pour off any excess fat leaving about 1 tablespoon of fond in the skillet. Over medium heat, add the minced shallot and sauté 1–2 minutes until softened and translucent.

Deglaze and reduce

Carefully pour in 1 cup dry red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Add 1/2 cup beef stock and a sprig of thyme. Bring to a simmer and reduce by about two-thirds until slightly syrupy and coating the back of a spoon, about 8–12 minutes depending on heat and pan size.

Finish sauce

Remove and discard the thyme sprig. Reduce heat to low and whisk in 2 tablespoons cold unsalted butter, one small piece at a time, to finish and slightly thicken the sauce. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, tasting and adjusting as needed. Keep warm.

Slice the rested NY strip steaks against the grain into 1/2-inch thick slices. Arrange slices on plates with a portion of garlic potatoes and broccolini. Spoon the red wine reduction over the steak (and a little around the plate). Garnish with a small thyme sprig or chopped parsley if desired. Serve immediately.