10oz Ny Strip Recipe

Bring steak to temperature & season

Remove the 10 oz NY strip from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper; press the seasoning into the meat.

Preheat pan and sear

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 4–6 minutes. Add 2 tablespoons neutral oil and swirl to coat. Place the steak in the pan away from you. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). During the last 90 seconds, add 2 tablespoons unsalted butter and baste the steak with the melted butter using a spoon. If the steak is thick or you prefer medium, transfer to a 400°F oven for 3–5 minutes after searing.

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes (reserve pan drippings for the bordelaise).

Make pan bordelaise

While the steak rests, place the hot skillet with pan drippings over medium heat (if pan is very smoky/well-browned, wipe out and add 1 tablespoon butter and the minced shallot). Add the minced shallot and cook until softened, about 1–1.5 minutes. Deglaze the pan with 3 tablespoons dry red wine, scraping up browned bits. Reduce the wine by half, then add 1 cup beef demi-glace and a thyme sprig. Simmer gently until slightly reduced and glossy, about 3–5 minutes. Whisk in 1 tablespoon cold unsalted butter to satin the sauce and finish with a 1/2 teaspoon splash of red wine vinegar. Taste and season with a pinch of salt if needed. Remove thyme sprig.

While the steak is resting or earlier, make the compound butter. In a small bowl, combine 4 tablespoons softened unsalted butter, 1 teaspoon drained and lightly crushed green peppercorns, 1 tablespoon finely chopped chives, 1/4 teaspoon lemon zest (optional), and 1/4 teaspoon kosher salt. Mix thoroughly until evenly distributed. Shape into a log on plastic wrap or parchment and chill until firm, or place a tablespoon on top of the warm steak to melt immediately when serving.

Prepare potatoes

Cut the scrubbed russet potatoes into 1/3"–1/2" thick matchstick fries. Rinse in cold water until the water runs clear to remove starch. Pat thoroughly dry with a clean towel or paper towels—this is essential to avoid oil splatter.

Cook fries (two-stage frying) — option A: deep fry

Heat oil in a heavy pot to 325°F (163°C). Fry potatoes in batches for 4–5 minutes until soft but not colored. Remove and drain on a rack. Increase oil temperature to 375°F (190°C). Fry batches again until golden and crisp, 2–3 minutes. Drain, season with 1 teaspoon kosher salt, and toss with 1 tablespoon finely chopped chives.

Cook fries (oven-roast alternative)

Preheat oven to 450°F (230°C). Toss dried fries with 2–3 tablespoons oil, spread in a single layer on a rimmed baking sheet, and roast for 20–30 minutes, turning halfway, until crisp and golden. Season with salt and toss with chives.

Slice the rested steak against the grain into 1/2"–3/4" slices or serve whole. Spoon 2–3 tablespoons of the warm bordelaise over the steak or serve sauce on the side. Place a slice (about 1 tablespoon) of chilled green peppercorn butter on top of the steak so it melts over the meat. Arrange fries alongside, sprinkle with additional chives and a few pink peppercorns for color and a subtle floral note. Serve immediately.