Jul 14 2026
Restaurants›RusTeak Thornton Park›Ny Strip Steak Recipe

Ny Strip Steak Recipe

Inspired by RusTeak Thornton Park
Time1h
Serves2

Peppercorn rubbed Creek Stone 12oz NY Strip, garlic Yukon whipped potatoes, sautéed baby spinach & shiitake mushroom served with brandy demi glace

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Ingredients

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Steak

Garlic Yukon Whipped Potatoes

Sautéed Baby Spinach & Shiitake Mushrooms

Brandy Demi Glace

Method

Steak

  1. 1

    Prepare Peppercorn Rub

    Crush the black peppercorns using a mortar and pestle or a spice grinder until coarsely ground. Mix the crushed peppercorns with salt.

  2. 2

    Rub the Steak

    Pat the NY Strip steak dry with paper towels. Rub the olive oil over the steak and then coat it evenly with the peppercorn and salt mixture.

  3. 3

    Cook the Steak

    Preheat a skillet or grill over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, adjusting time for preferred doneness. Remove from heat and let rest.

Garlic Yukon Whipped Potatoes

  1. 4

    Boil Potatoes

    Peel and chop the Yukon Gold potatoes into quarters. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

  2. 5

    Cook Garlic

    In a small pan, melt 2 tablespoons of butter and add minced garlic cloves. Sauté for about 2-3 minutes until fragrant but not browned.

  3. 6

    Whip Potatoes

    Drain the cooked potatoes and return them to the pot. Add the sautéed garlic, remaining butter, and heavy cream. Mash until smooth and fluffy. Season with salt to taste.

Sautéed Baby Spinach & Shiitake Mushrooms

  1. 7

    Sauté Mushrooms

    In a large skillet, heat olive oil over medium heat. Add sliced shiitake mushrooms and cook until golden brown, about 5-7 minutes.

  2. 8

    Add Spinach

    Add minced garlic to the skillet with mushrooms and sauté for 1 minute. Then, add the baby spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

Brandy Demi Glace

  1. 9

    Cook Shallots

    In a saucepan, melt butter over medium heat. Add minced shallots and cook until translucent, about 3-4 minutes.

  2. 10

    Add Brandy and Stock

    Pour in the brandy and beef stock. Bring to a simmer and reduce until thickened, about 15-20 minutes.

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