Jul 14 2026
Restaurants›The Monroe›Creekstone Farm's Ny Strip Recipe

Creekstone Farm's Ny Strip Recipe

Inspired by The Monroe
Time1h 30m
Serves2

Roasted bone marrow, truffle demi glace, creamed kale

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Ingredients

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For the NY Strip

For the Roasted Bone Marrow

For the Truffle Demi Glace

For the Creamed Kale

Method

For the NY Strip

  1. 1

    Prepare the Steak

    Remove the NY Strip steaks from the refrigerator and let them come to room temperature for about 30 minutes. Preheat your oven to 400°F (200°C).

  2. 2

    Season the Steak

    Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.

  3. 3

    Sear the Steak

    In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side until a nice crust forms.

  4. 4

    Cook the Steak

    Transfer the skillet to the preheated oven and roast for about 6-10 minutes, depending on your desired doneness (use a meat thermometer for accuracy).

  5. 5

    Rest the Steak

    Remove the skillet from the oven and let the steaks rest for 5-10 minutes before slicing.

For the Roasted Bone Marrow

  1. 6

    Prepare the Bones

    Preheat your oven to 450°F (230°C). Place the beef marrow bones upright in a roasting pan.

  2. 7

    Season and Roast

    Sprinkle sea salt and fresh thyme over the bones. Roast in the preheated oven for 20-25 minutes, until the marrow is bubbling and slightly browned.

For the Truffle Demi Glace

  1. 8

    Prepare the Shallots

    Finely chop the shallots.

  2. 9

    Cook the Sauce

    In a saucepan, combine the beef stock, red wine, and chopped shallots. Bring to a boil, then reduce the heat and let simmer until reduced by half, about 20-30 minutes.

  3. 10

    Finish the Sauce

    Remove from heat, stir in the truffle oil and butter. Season to taste and keep warm.

For the Creamed Kale

  1. 11

    Prepare the Kale

    Wash the kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces.

  2. 12

    Cook the Garlic

    In a large skillet, add a little olive oil and sauté minced garlic until fragrant, about 1 minute.

  3. 13

    Add the Kale

    Add the chopped kale to the skillet, stirring to coat in garlic oil. Cook until wilted.

  4. 14

    Add Cream and Cheese

    Pour in the heavy cream, add parmesan cheese, nutmeg, salt, and black pepper. Stir well and simmer for about 5 minutes until thickened.

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