New York Angus Steak Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Toss halved baby Yukon gold potatoes in a large bowl with 2 tbs olive oil, 1 tbs chopped rosemary, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until evenly coated.

Arrange potatoes cut-side down in a single layer on the prepared sheet. Roast in the preheated oven for 25–30 minutes, or until golden brown and tender when pierced with a fork. Stir once halfway through roasting for even browning if needed.

When done, remove from oven and keep warm. Cover loosely with foil to retain heat while you cook the steaks and finish the sauce.

Bring steaks to room temperature

Remove the New York strips from the refrigerator 30–40 minutes before cooking so they come close to room temperature. Pat dry with paper towels.

Season both sides of each steak generously with kosher salt (about 1 tsp per steak if steaks are large) and the 1 tsp freshly ground black pepper. Lightly rub with 2 tbs olive oil to help form a crust.

Heat a heavy cast-iron skillet or grill pan over high heat until smoking hot (about 5–7 minutes). If grilling, preheat grill to high (500°F/260°C).

Add 1 tbs olive oil to the skillet (if using a pan). Place steaks in the hot pan or on the grill and sear without moving: about 3–4 minutes per side for medium-rare for 1-inch-thick steaks. For thicker steaks or desired doneness adjust time: 4–5 minutes per side for medium.

During the last 1–2 minutes of cooking, add 2 tbs unsalted butter, smashed garlic cloves and thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks repeatedly (basting) to develop flavor.

Check temperature with an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. Remove steaks about 5°F (2–3°C) before desired temp; carryover will raise the temp slightly.

Transfer steaks to a cutting board, tent loosely with foil and let rest for 8–10 minutes to redistribute juices.

Sauté shallot and deglaze

While steaks rest, melt 1 tbs unsalted butter in a small saucepan over medium heat. Add the finely minced shallot and cook 1–2 minutes until softened and translucent but not browned. If using, add 2 tbs dry white wine and simmer 1–2 minutes to reduce by half and deglaze the pan.

Reduce heat to low. Add 3 tbs heavy cream and 2 tbs sour cream, stirring to combine.

Add 100 g crumbled Roquefort cheese to the pan in small handfuls, stirring until melted and smooth. If the sauce is too thick, add up to 1–2 tbs water or more cream to reach desired consistency.

Stir in 1/2 tsp fresh lemon juice and season with 1/4 tsp freshly ground black pepper. Taste and add salt sparingly if needed (Roquefort is quite salty). Keep sauce warm over the lowest heat, stirring occasionally.

Slice the rested New York strip steaks against the grain into 1/4–1/2-inch slices (or leave whole if preferred).

Plate steaks alongside a portion of roasted potatoes. Spoon warm Roquefort sauce over the steak or serve on the side in a small sauce boat.

Garnish with chopped fresh parsley and an additional crack of black pepper. Serve immediately.