Ny Strip Recipe

Temper and season

Remove the 16 oz NY strip from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Generously season both sides with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper; press seasoning into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat for 5 minutes until very hot. Add 2 tablespoons neutral oil and swirl to coat.

Sear

Lay the steak into the hot pan away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Baste and finish

Reduce heat to medium. Add 2 tablespoons unsalted butter, 2 thyme sprigs, and 2 smashed garlic cloves to the pan. Tilt the pan and spoon the melted butter over the steak continuously for 1.5–3 minutes, until an instant-read thermometer registers 125–130°F for medium-rare (130–135°F for medium).

Rest

Transfer steak to a cutting board, tent loosely with foil, and rest for 8–10 minutes to allow juices to redistribute. Reserve pan juices for sauce if desired.

Prep the potatoes

Preheat oven to 425°F (220°C). Cut each scrubbed russet potato into long thick steak-fries (about 1/2–3/4 inch thick). Place fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels.

Season and roast

Toss dried fries with 2 tablespoons olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated. Spread fries in a single layer on a rimmed baking sheet lined with parchment (do not overcrowd). Roast for 20 minutes, flip, then roast an additional 12–18 minutes until golden and crisp.

Finish with Parmigiano

Remove fries from oven and while still hot, immediately toss or sprinkle with 3/4 cup finely grated Parmigiano-Reggiano and 2 tablespoons chopped fresh parsley so the cheese melts and adheres. Serve hot.

Cook garlic

In a wide skillet over medium heat add 1 tablespoon olive oil. Add 2 minced garlic cloves and sauté 20–30 seconds until fragrant but not browned.

Wilt spinach

Add 8 oz baby spinach in batches, tossing with tongs until just wilted, about 2–3 minutes total. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 teaspoon lemon juice if using. Remove from heat and keep warm.

Sweat aromatics

In the same skillet used for the steak (wipe out excess char but keep browned bits), melt 1 tablespoon unsalted butter over medium heat. Add 1 finely minced shallot and 1 minced garlic clove and cook 1–2 minutes until translucent and aromatic.

Deglaze and reduce

Add 1/4 cup dry white wine (or vermouth) to deglaze the pan, scraping up browned bits. Simmer until reduced by about half, ~2 minutes.

Build sauce

Add 1/2 cup beef stock and bring to a gentle simmer. Stir in 1/2 cup heavy cream and 1/2 tsp Dijon mustard. Simmer gently until sauce thickens slightly, about 3–5 minutes. If you reserved juices from the steak, add 1–2 tablespoons now to enrich the sauce.

Finish with truffle

Remove sauce from heat and whisk in 1 teaspoon black truffle oil, 1/4 tsp salt, 1/4 tsp black pepper, and 2 tablespoons grated Parmigiano-Reggiano if using. Taste and adjust seasoning. Keep warm but do not boil after adding truffle oil.

Slice the rested NY strip against the grain into 1/2-inch slices. Arrange slices on a plate alongside a generous portion of Parmigiano steak fries and a pile of sautéed spinach. Spoon creamy truffle sauce over the steak slices or serve it on the side. Garnish fries with additional parsley and a light dusting of Parmigiano if desired. Serve immediately.