Place the trimmed New York strip on a rimmed tray, cover tightly with plastic wrap, and freeze for 25–35 minutes until firm but not rock-solid. This makes it easier to slice paper-thin.

Slice beef thinly

Using a very sharp slicing knife, slice the chilled steak into as thin slices as possible (aim for 1–2 mm). If slices are still thick, lay them flat and gently pound between sheets of plastic wrap to flatten to nearly translucent.

Season slices

Arrange slices in a single overlapping layer on chilled plates. Lightly brush or drizzle each plate with the 2 tablespoons olive oil, then sprinkle evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Keep chilled briefly while finishing other components.

Four Peppercorn Aioli

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons sour cream (or yogurt), 1 tablespoon fresh lemon juice, 1 teaspoon prepared horseradish (optional), 1 teaspoon freshly cracked four-peppercorn blend, 1/2 teaspoon grated garlic, and 1/4 teaspoon salt. Whisk until smooth and taste; adjust salt, lemon, or horseradish to balance. Chill until ready to plate.

Pipe or spoon

Transfer aioli to a small piping bag or a squeeze bottle, or keep in a bowl to spoon on the plate when assembling.

Salad & Garnishes

Prepare fried capers

Pat the capers dry on paper towel. Heat 1/2 cup vegetable oil in a small skillet or saucepan to 350°F (moderate hot) — or heat until a pinch of flour sizzles. Toss capers in 3 tablespoons flour to lightly coat, shake off excess, then fry in batches for 20–45 seconds until they puff and become crisp. Remove with a slotted spoon to a paper-towel-lined plate and season immediately with a pinch of flaky sea salt. Let cool.

Dress arugula

Toss the 2 cups arugula very lightly with 1 teaspoon extra-virgin olive oil and a small pinch of salt (or leave plain and season at plating). Keep chilled but not wet.

Prepare fresh horseradish

Finely grate 1 tablespoon fresh horseradish and keep it chilled. This will be used as a bright, sharp finishing accent on the plate.

Bread & Finishing

Toast bread

Brush 8 slices of cocktail rye lightly with 1 tablespoon softened butter or olive oil. Toast in a skillet or under broiler until crisp and lightly browned, about 1–2 minutes per side. Sprinkle with a pinch of flaky sea salt while warm.

Assemble and finish

To plate: arrange beef slices in a single even layer on chilled plates. Dot or pipe small quenelles of the four peppercorn aioli across the carpaccio (about 1/2–1 teaspoon per dollop). Scatter the dressed arugula in a loose pile at one side or across the center. Sprinkle 1/2 cup of SarVecchio parmesan shavings over the beef and arugula. Place a few small pinches of freshly grated horseradish around the plate (use sparingly — intense). Add the crisp fried capers evenly for pops of brine and crunch. Drizzle a scant 1 teaspoon extra-virgin olive oil over the whole dish and finish with a light crack of freshly ground black pepper and an additional small flake of sea salt if needed. Serve immediately with toasted rye slices and lemon wedges on the side.