New Fed York Beef Strip Recipe

Prepare and marinate beef

Pat the strip loin dry with paper towels. If the piece is thicker than 1", slice into two equal steaks. Place the beef in a shallow dish. Combine soy sauce, mirin, sesame oil, grated ginger, minced garlic, brown sugar, coarse kosher salt and black pepper in a small bowl and whisk until sugar dissolves. Pour the marinade over the beef, turning to coat thoroughly. Cover and refrigerate for 30–60 minutes (up to 2 hours). Remove beef from refrigerator 20 minutes before cooking to come toward room temperature.

Sear the beef

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 4–5 minutes). Pat excess marinade off the steaks with paper towel to ensure a good sear. Add 1 tsp neutral oil to the pan and place the steaks in the skillet. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For thicker cuts or different doneness, adjust time. Transfer steaks to a cutting board and rest for 5–7 minutes before slicing thinly across the grain into 1/4" slices.

Prepare aromatics

While the beef is marinating, arrange a heatproof bowl with the dried chili flakes and toasted sesame seeds. Add the crushed Sichuan peppercorns and the salt. Place the sliced garlic, sliced ginger and chopped white scallion in a small mesh strainer or sachet if you want to remove them later (optional).

Infuse the oil

In a small saucepan combine the neutral oil and the sliced garlic, ginger and white scallion. Heat over medium until oil reaches shimmering but not smoking (about 275–300°F / 135–150°C if using a thermometer). Stir occasionally; watch the garlic so it becomes golden but not burned. Once the aromatics have lightly browned (about 4–5 minutes) remove the pan from heat. Using tongs, quickly remove the larger aromatics (or leave them for extra flavor).

Finish chili oil

Carefully pour the hot oil over the bowl with chili flakes and sesame seeds in a steady stream; it should sizzle and bloom the chilies. Add the dark soy if using and stir to combine. Let cool 10–15 minutes to allow flavors to meld. Taste and adjust salt if needed. Strain if you prefer a clearer oil or leave the solids for a textural chili crunch. The chili oil can be used warm or at room temperature and keeps in a sealed jar in the fridge for up to 2 weeks.

Plate the sliced beef in a single layer or fanned on a serving platter. Spoon 1–2 tablespoons of the chili oil over the hot steak so the oil warms and releases aroma. Sprinkle with chopped cilantro and green scallion slices. Serve with lime wedges on the side for brightness; squeeze lime over beef just before eating. Additional chili oil may be offered at the table.