Ny Strip Steak Recipe
10 oz. strip steak grilled to your liking and served with garlic mashed potatoes and grilled broccolini. Topped with fried shoestring onions and Creole butter.
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Ingredients
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Steak
Creole butter
Garlic mashed potatoes
Grilled broccolini
Fried shoestring onions
Method
Steak
Bring steak to room temperature and season
Remove the 10 oz NY strip from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Evenly season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing lightly so seasoning adheres.
Preheat grill and oil steak
Preheat grill (or grill pan) to high heat (~450–500°F / 230–260°C). Just before grilling, brush or rub 1 tablespoon neutral oil on both sides of the steak to promote sear and prevent sticking.
Grill to desired doneness
Place the steak on the hottest part of the grill. For medium-rare (recommended): grill 4–5 minutes per side, rotating once for crosshatch marks if desired. Adjust time for doneness: rare 3–4 min/side, medium 5–6 min/side, well 7–8 min/side. Use an instant-read thermometer: 125°F for rare, 135°F medium-rare, 145°F medium, 155°F medium-well, 160°F well.
Rest steak
Transfer the steak to a cutting board and tent loosely with foil. Rest 5–8 minutes so juices redistribute before slicing or plating.
Creole butter
While the steak rests, make the Creole butter: in a small bowl, combine 3 tablespoons softened unsalted butter, 1 teaspoon Creole seasoning, 1/2 teaspoon minced garlic, 1/2 teaspoon lemon juice and 1 teaspoon finely chopped parsley. Mix until smooth and fully incorporated. Form into a small pat (or roll in plastic and chill briefly). Top the hot steak with the Creole butter while plating so it melts over the meat.
Garlic mashed potatoes
Cook potatoes and garlic
Place 1 cup cubed russet potatoes and 1 garlic clove in a pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to simmer and cook until potatoes are fork-tender, about 12–15 minutes.
Mash and finish
Drain potatoes and garlic well and return to the hot pot for 30 seconds to dry. Add 1 tablespoon unsalted butter and 1/2 cup whole milk. Mash to desired texture (use a potato masher for slightly chunky, ricer for smoother). Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper, taste and adjust. Keep warm until plating.
Grilled broccolini
Toss 6 broccolini stalks with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place on preheated grill (or grill pan) over medium-high heat. Grill 2–3 minutes per side until bright green with slight char and tender-crisp. Remove and keep warm. If broccolini is large, grill a little longer until stems are tender.
Fried shoestring onions
Prepare onions
If not already very thin, slice the yellow onion as thinly as possible into shoestring slices. Toss the slices with 1 teaspoon flour and a pinch (1/8 tsp) salt to help crisping.
Fry until crisp
In a small skillet heat 1/2 cup vegetable oil over medium-high heat until shimmering (about 350°F). Add a small handful of the floured onions in a single layer and fry, stirring occasionally, until golden brown and crispy, about 1–2 minutes. Do not overcrowd. Use a slotted spoon to transfer to paper towels to drain and season lightly with additional salt if desired. Repeat with remaining onions.
Assembly & plating
Place a scoop of garlic mashed potatoes on the plate, arrange the grilled broccolini alongside. Slice the rested steak against the grain or serve whole. Top the steak with a pat of the Creole butter so it melts over the meat, and finish by sprinkling the fried shoestring onions over the steak. Serve immediately.