14oz Dry Aged Bone – In Ny Strip Recipe

Bring to temperature

Remove the 14 oz dry-aged bone-in NY strip from the refrigerator 45–60 minutes before cooking so it reaches near room temperature. Pat the steak dry on all sides with paper towels.

Generously season both sides and the exposed bone with 1½ tablespoons kosher salt and 1 tablespoon freshly ground black pepper. Press the pepper into the meat so it adheres.

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 2 tablespoons canola oil and swirl to coat.

Sear the steak: place the steak in the pan away from you and do not move for 2–3 minutes to form a deep brown crust. Flip and sear the second side for 2–3 minutes. Sear the bone edge for 30–45 seconds to render any fat and color the bone.

Reduce heat to medium. Add 2 tablespoons unsalted butter, the thyme sprigs and the crushed garlic to the pan. Tilt the pan slightly and spoon the melted butter over the steak (baste) continuously for 1–2 minutes.

Continue cooking until the internal temperature reaches your desired doneness: about 120–125°F for rare, 130–135°F for medium-rare (use an instant-read thermometer in the thickest part away from bone). Cooking time after sear will vary but typically 3–6 minutes depending on thickness and temperature.

Transfer the steak to a cutting board, tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute. Before serving, sprinkle flaky finishing salt to taste (about 1/4 tsp).

Crush the 2 teaspoons whole black peppercorns coarsely using a mortar and pestle or the bottom of a heavy skillet—leave some larger pieces for texture. Lightly press crushed pepper onto the steak earlier if desired (this recipe uses pepper in seasoning and sauce).

After removing the steak from the pan, carefully pour off excess fat leaving about 1 tablespoon and any fond (browned bits) in the skillet. Return skillet to medium heat.

Add the minced shallot and sauté 1–2 minutes until softened and translucent, stirring to scrape up browned bits.

Carefully add 3 tablespoons brandy or cognac to deglaze the pan. If comfortable, tilt the pan to flambé briefly to burn off alcohol (optional). Scrape any remaining fond into the liquid and reduce by half, about 1–2 minutes.

Add 1 cup demi-glace (or concentrated beef stock) and the crushed peppercorns. Bring to a simmer and reduce until slightly thickened, about 3–5 minutes.

Lower heat and stir in 1/2 cup heavy cream. Simmer gently 2–3 minutes until sauce is glossy and coats the back of a spoon. Taste and season with 1/2 teaspoon salt or more as needed.

Swirl in 1 tablespoon cold cubed butter off heat to finish the sauce and give it a silky texture. Keep warm until ready to serve.

Prepare potatoes: rinse cut fries in cold water until water runs clear to remove excess starch, then pat completely dry with towels. For best texture, you can soak the cut fries in cold water for 30 minutes and dry thoroughly.

Heat vegetable oil in a heavy pot or deep fryer to 325°F (163°C) for the first fry.

First fry: cook the potatoes in batches at 325°F for 3–4 minutes until softened but not colored. Remove and drain on a wire rack or paper towels.

Increase oil temperature to 375–380°F (190–193°C) for the second fry. Fry the par-cooked potatoes in batches until golden and crisp, about 2–3 minutes.

Drain fries on a rack or paper towels. While still hot, immediately toss with 1 teaspoon truffle oil, 2 tablespoons grated Parmesan, 1 tablespoon chopped parsley, and 3/4 teaspoon kosher salt so flavors cling to the fries. Serve with a lemon wedge if desired.

Slice the rested steak against the grain into 1/4–1/2" thick slices, keeping the bone intact on the plate for presentation if desired.

Arrange sliced steak on warm plates, spoon Sauce Au Poivre alongside or over the steak, and add a generous portion of truffle fries to the side.

Garnish fries with extra parsley and Parmesan if desired. Serve immediately.