The Longhorn Recipe

Prepare brine

In a container large enough to hold the steak, combine 4 cups cold water, 3 tbsp kosher salt, 1 tbsp brown sugar, 1 tsp peppercorns, 2 smashed garlic cloves and 2 thyme sprigs. Stir until salt and sugar mostly dissolve.

Submerge the 12 oz New York strip in the brine, cover, and refrigerate for 30–60 minutes (short brine for a single steak to improve seasoning and juiciness). Do not exceed 90 minutes for a 1–1.25 inch steak to avoid overly salty meat.

Remove steak from brine, discard brine, and pat steak very dry with paper towels. Bring steak to room temperature for 20–30 minutes while prepping sides. Dry surface is essential for a good sear.

Season and sear

Season both sides of the steak lightly with coarse ground black pepper. Do not add finishing salt yet. Heat a heavy cast-iron skillet or stainless steel pan over high heat until very hot (2–4 minutes). Add 1 tbsp neutral oil and swirl to coat.

Place steak in pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. For a medium-rare target internal temperature of 125–130°F (52–54°C), transfer pan with steak to medium heat for additional 1–3 minutes depending on thickness, or continue stove-top basting (next step) while monitoring temperature. For medium aim for 135°F (57°C).

Baste and finish

Reduce heat to medium-low, add 2 tbsp unsalted butter, 2 smashed garlic cloves and 1 sprig rosemary/thyme to the pan. Tilt the pan and spoon melted butter over the steak repeatedly for 1–2 minutes to infuse. Remove steak when internal temp is 5°F below desired doneness (carryover will raise it).

Transfer steak to a cutting board, tent loosely with foil and rest 5–8 minutes. Sprinkle flaky sea salt to taste while resting. Slice against the grain to serve.

Cook potatoes

Put cubed potatoes and 2 peeled garlic cloves in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a simmer over medium-high heat, then reduce to maintain a gentle simmer. Cook until potatoes are fork-tender, about 12–15 minutes.

Mash and finish

Meanwhile, heat 1 cup milk and 2 tbsp butter in a small saucepan until warm (do not boil). Drain potatoes and garlic well and return to the pot. Mash with a potato masher or ricer. Gradually add warm milk and butter, mashing to desired consistency. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste. Keep warm until plating.

Blanch (optional) and sauté

Bring a pot of salted water to a boil. If you prefer tender-crisp beans, blanch 8 oz trimmed green beans for 2 minutes, then shock in ice water and drain. Alternatively, skip blanching and cook a bit longer in the pan.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1/2 sliced shallot and sauté 1–2 minutes until translucent. Add green beans and cook, stirring, 4–6 minutes until bright and tender-crisp (longer if unblanched).

Zest the lemon over the beans, squeeze about 1/2 tbsp lemon juice, and season with 1/2 tsp salt and 1/4 tsp cracked black pepper. Toss to coat and remove from heat. Keep warm until plating.