Surf & Turf Recipe

Bring steaks to room temperature

Pat the NY strip steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let rest at room temperature for 30–45 minutes before cooking.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot (about 5 minutes). Add neutral oil and swirl to coat.

Sear steaks

Place steaks in the hot pan without crowding. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Baste and finish

Reduce heat to medium. Add unsalted butter, crushed garlic cloves (with skin), and thyme sprigs to the pan. Tilt the pan and spoon hot butter over the steaks continuously for 1–2 minutes to baste. Continue cooking until internal temperature reaches desired doneness: 125°F (52°C) for medium-rare, about 2–4 more minutes depending on thickness. Use an instant-read thermometer for accuracy.

Rest and slice

Remove steaks to a cutting board and tent loosely with foil. Let rest 8–10 minutes. Slice the steak thinly against the grain into 1/4-inch slices just before serving.

Sweat aromatics

While steaks rest, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced shallot and sauté until softened and translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Build flavor

Stir in tomato paste and cook, stirring, for 1 minute until it darkens slightly.

Deglaze with wine

Pour in 1 cup Cabernet Sauvignon, scraping the pan bottom with a wooden spoon to lift any browned bits from the shallot mixture. Increase heat to medium-high and reduce the wine by about two-thirds, approximately 6–8 minutes, until slightly syrupy.

Simmer with stock

Add 1 cup beef stock, thyme sprigs, and bay leaf. Bring to a gentle simmer and reduce until sauce reaches a saucy consistency (enough to coat the back of a spoon), about 8–12 minutes. Remove thyme and bay leaf.

Finish and season

Whisk in 1 tablespoon cold unsalted butter off the heat to give the jus a glossy finish. Season with salt and freshly ground black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper). Keep warm until plating.

Arrange sliced NY strip on warm plates. Spoon Cabernet jus over or alongside the sliced steak. Garnish with microgreens or chopped parsley. Serve immediately.