New York Striploin Recipe
10 striploin, garlic mashed potato, demi – glace
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Ingredients
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Steak
Garlic Mashed Potatoes
Demi-glace
Method
Steak
- 1
Bring steaks to room temperature
Remove the 10 striploin steaks from the refrigerator 30–60 minutes before cooking. Pat dry thoroughly with paper towels.
- 2
Season
Generously season both sides of each steak with roughly 1 tsp kosher salt and 1 tsp freshly ground black pepper per piece. Lightly press seasoning into the meat.
- 3
- 4
Sear and finish
Working in batches to avoid overcrowding, place steaks in the hot skillet. Sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and add 1 tbs unsalted butter, 1 crushed garlic clove and 1 thyme sprig per steak to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks (baste) for another 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness (add ~2 minutes per side for medium).
- 5
Rest
Transfer steaks to a warm tray, tent loosely with foil and rest for 8–10 minutes before serving to allow juices to redistribute.
Garlic Mashed Potatoes
- 6
Cook garlic and potatoes
Place peeled and chunked potatoes and 12 whole garlic cloves in a large pot. Cover with cold water by 1 inch, add 2 tsp salt, and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.
- 7
Warm dairy
While potatoes cook, combine whole milk, heavy cream and 8 tbs butter in a small saucepan and gently heat until butter melts and mixture is warm (do not boil).
- 8
- 9
Demi-glace
- 10
Reduce aromatics
In a small saucepan over medium heat, add 1 tbs neutral oil and sauté finely minced shallots until translucent, about 2–3 minutes (do not brown).
- 11
- 12
Add demi-glace and reduce
Add 6 cups demi-glace or rich beef stock and 4 thyme sprigs. Bring to a simmer and reduce gently until the sauce coats the back of a spoon, about 10–15 minutes (reduce to desired volume and consistency). Taste and season with 1 tsp salt and 1 tsp freshly ground black pepper if needed.
- 13
Finish with butter
Remove thyme sprigs. Off the heat, whisk in the 4 tbs cold cubed butter one piece at a time to give the sauce a glossy finish. Keep warm until serving.