Stuffed New York Strip Recipe

Prepare steaks

Pat steaks dry with paper towels. Using a sharp knife, cut a horizontal pocket into the long side of each New York strip to create a cavity about 3/4 the length and almost to the other edge, leaving 1/4" margin so the steak holds together. Lightly season cavity and outside with 1/2 teaspoon kosher salt and a pinch of black pepper.

Make herbed cheese filling

In a small bowl, combine Boursin-style cheese, chopped parsley, chopped chives, and 1 teaspoon minced garlic. Mix until homogenous. Taste and adjust seasoning.

Stuff steaks

Divide the herbed cheese filling evenly and stuff into the pocket of each steak, pressing slightly so it fills the cavity but does not overflow. Use toothpicks to close the opening if needed; trim excess cheese from the edges.

Sear steaks

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Sear steaks 2 minutes per side until a deep brown crust forms. Sear the edges for 30–45 seconds to render fat. Do not overcook—you're just building color.

Finish in oven

Preheat oven to 400°F (200°C). Transfer skillet with steaks to oven and roast to desired doneness: about 6–8 minutes for medium-rare (internal temp 125–130°F), 8–10 minutes for medium (135°F). Remove from oven and transfer steaks to a cutting board to rest 8–10 minutes (residual heat will raise temp ~5°F). Remove toothpicks before serving.

Season shrimp

While steaks roast, pat shrimp dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Aromatics

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When butter is melted and foamy, add minced garlic and red pepper flakes; cook 20–30 seconds until fragrant (do not brown).

Cook shrimp

Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Squeeze 1 tablespoon lemon juice over shrimp, toss with chopped parsley, and remove from heat. Keep warm.

Heat stock

Bring stock to a gentle simmer in a saucepan; keep warm over low heat.

Sweat shallot

In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add minced shallot and cook 2–3 minutes until translucent but not browned.

Toast rice

Add Arborio rice and stir to coat with fat. Toast rice 1–2 minutes until edges look translucent.

Deglaze with wine

Pour in 1 cup dry white wine and stir until mostly absorbed.

Cook risotto

Begin adding hot stock, 1/2 cup at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue for 18–20 minutes until rice is creamy and al dente.

Finish risotto

When rice is done, stir in remaining 2 tablespoons butter and 3 ounces grated aged Parmesan. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Cover and keep warm until plating.

Heat wok

Heat a large skillet or wok over high heat until hot. Add neutral oil and sesame oil. When shimmering, add minced garlic and stir 10–15 seconds until fragrant.

Stir-fry veg

Add broccoli, carrots, bell pepper, and snow peas. Stir-fry 3–4 minutes until vegetables are bright and just tender-crisp.

Season veg

Add 1 tablespoon low-sodium soy sauce, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and cook another 30 seconds. Remove from heat and keep warm.

Make herb butter

While steaks rest, in a small bowl combine 4 tablespoons softened unsalted butter, minced rosemary, minced thyme, 1/2 teaspoon grated garlic, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix until smooth and form into a log on plastic wrap. Refrigerate for 5–10 minutes to firm slightly or use immediately as soft compound butter.

Finish steaks

Top each rested stuffed steak with 1 tablespoon of steak butter. Allow butter to melt over the hot steak, then slice steaks against the grain into 1" thick slices showing the cheesy interior.

Plate

Place a scoop of aged Parmesan risotto on each plate. Arrange a few slices of stuffed New York strip beside the risotto, spoon any resting juices over the steak and top with melted herb butter. Arrange stir-fry vegetables alongside and tuck 3 garlic shrimp on top or beside the steak. Garnish with extra chopped parsley and a lemon wedge if desired.

Serve

Serve immediately while everything is warm. Recommended doneness: medium-rare to medium to keep the cheese creamy and the steak tender.