Pulehu 14 Oz New York Steak Recipe

Make the butter

In a small bowl, combine 4 tablespoons softened unsalted butter with the finely minced roasted red, yellow, and poblano/green peppers. Add 1/2 tsp lemon juice, 1 teaspoon chopped parsley, 1/4 tsp kosher salt and 1/8 tsp black pepper. Mix thoroughly until homogenous. Taste and adjust seasoning. Transfer to plastic wrap or parchment, form into a log if desired, and chill in the refrigerator while you prepare the rest of the meal so it firms up and flavors meld (15–30 minutes).

Prep and par-cook potatoes

Peel if desired and cut potatoes into sidewinder/spiral shapes or thick crinkle fries. Rinse well under cold water to remove surface starch, then pat dry with a clean towel. If using, toss the cut fries with 1 tsp cornstarch for extra crisp and a light dusting of pepper.

Fry

Heat 2 cups vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned (blanch). Remove to a rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C). Fry again in batches 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with 1 tsp fine sea salt and 1/4 tsp black pepper. Keep warm in a single layer in a 200°F (93°C) oven while finishing steak and sprouts.

Air-fryer or oven alternative

If not frying: toss potatoes in 2 tablespoons oil, spread on a single layer on a baking sheet, roast at 425°F (218°C) turning once until crisp and golden (30–40 minutes). Finish with salt and pepper.

Prep

Trim the stem ends and halve 12 Brussels sprouts. Toss them in a bowl with 2 tablespoons olive oil, 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper so they are evenly coated.

Sear-roast

Heat a large cast-iron skillet or heavy oven-safe pan over medium-high heat until hot. Add the Brussels sprouts cut-side down in a single layer and cook undisturbed 4–5 minutes until deep golden brown on the cut side. Stir or flip and transfer the skillet to a 400°F (205°C) oven for 6–8 minutes until tender and crisped at the edges. If you prefer stovetop-only, continue to toss over medium heat until evenly browned and cooked through, about 8–10 minutes total.

Finish

Remove from oven, taste and adjust seasoning. Optionally drizzle 1 teaspoon balsamic glaze or a small splash of balsamic vinegar and toss to coat. Keep warm until serving.

Bring steak to room temperature and season

Remove the 14 oz New York strip from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels. Season both sides liberally with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing into the meat so it adheres.

Pulehu-style sear (cast-iron or grill)

Preheat a cast-iron skillet very hot over medium-high heat until just smoking, or preheat a hot grill. Add 1 tablespoon neutral oil and swirl to coat. Place the steak in the pan and do not move it for 3–4 minutes to develop a deep crust (for 1–1.25" thickness). Flip and sear the other side 3–4 minutes. Add 1 tablespoon unsalted butter, the smashed garlic clove, and the herb sprig to the pan. Baste the steak by tilting the pan and spooning the melted butter and pan juices over the steak for 30–60 seconds. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C). Use an instant-read thermometer to check doneness.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. While the steak rests, slice the chilled three-pepper butter into rounds so it is ready to top the steak.

Slice and serve

Slice the steak against the grain into 1/4–1/2" slices. Arrange slices on the plate, place a round of three-pepper butter atop the hot steak so it melts, and sprinkle a pinch (about 1/4 tsp) of coarse finishing salt if desired. Serve with crispy Brussels sprouts and sidewinder fries alongside. Add the lemon wedge to the plate for an optional bright finish.