Grilled Ny Strip Recipe

In a small bowl, combine softened unsalted butter, chopped parsley, minced chives, minced garlic, truffle oil, lemon zest (if using), salt, and pepper. Mix thoroughly until uniform.

Place the butter mixture on plastic wrap or parchment, shape into a log (about 1–1.5 inches diameter), tighten the wrap, and refrigerate until firm, at least 1 hour. For quicker use, chill 20–30 minutes in the freezer until firm but not frozen solid.

When ready to serve, slice 3/4–1 tablespoon rounds to top the steak.

Preheat oven to 300°F (150°C).

Place halved fingerling potatoes cut-side down in a single layer in an ovenproof skillet or baking dish. Add smashed garlic, thyme sprigs, and bay leaf. Season with 1 tsp salt and 1/2 tsp pepper.

Pour olive oil into the pan so it comes about halfway up the potatoes. The oil should not fully submerge them but should cover most of their sides.

Cover the pan tightly with foil and roast in the oven for 1 to 1¼ hours, until potatoes are very tender when pierced with a knife.

Remove foil, increase oven temperature to 425°F (220°C). Spoon or drain off excess oil (reserve oil for another use if desired). Turn the potatoes cut-side up, and roast 8–12 minutes more until edges are golden and slightly crisp.

Transfer potatoes to a serving dish and keep warm. Discard thyme sprigs and bay leaf. Taste and adjust seasoning if needed.

About 45 minutes before cooking (after potatoes are in oven), remove the NY strip from the refrigerator and pat very dry with paper towels. Bring to near room temperature for even cooking.

Generously season both sides of the steak with kosher salt and freshly ground black pepper. Press seasonings into the meat.

Preheat a grill (or heavy cast-iron skillet) to high heat until very hot. If using a grill, oil the grates lightly; if using a skillet, add 1 tablespoon neutral oil and heat until shimmering.

Place the steak on the hot grill or skillet. For medium-rare on a 1–1¼" thick steak, grill 4–5 minutes per side over direct high heat. For medium, grill 5–6 minutes per side. Adjust time for thickness and desired doneness. Use an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium.

In the last 1 minute of cooking, add a small sprig of rosemary or thyme to the steak and spoon a little of the hot oil or pan juices over the top to baste (optional).

Remove the steak to a cutting board. Top immediately with a round or two of the chilled truffle herb compound butter. Tent loosely with foil and let rest for 8–10 minutes (or 5–7 minutes for slightly less resting).

After resting, finish with a light sprinkle of flaky sea salt and slice against the grain to serve.

Bring a medium pot of salted water to a boil. Add hericot verts and blanch 2–3 minutes until bright green and just tender.

While beans blanch, heat 1 tablespoon butter in a skillet over medium heat. Add minced shallot and sauté 1 minute until softened but not browned.

Use a slotted spoon to transfer blanched beans to the skillet with shallot. Toss in the butter and shallot for 1–2 minutes to coat and finish cooking. Add lemon juice, salt, and pepper; toss to combine.

Keep warm until plating.

Arrange confit fingerling potatoes on one side of each plate, spooning any reserved oil lightly if desired for gloss.

Place the rested and sliced NY strip to the center of the plate. Spoon any juices on the board over the slices and place an additional small pat of compound butter on top so it melts over the warm steak.

Arrange hericot verts alongside the steak and potatoes. Garnish with a fresh rosemary or thyme sprig and finish with a light dusting of flaky sea salt.

Serve immediately.