Today's recipe for this delicious cut of New York Strip is lightly adapted from Food & Wine Magazine's wonderful feature on NYC's newest French Restaurants. Included is Andrew Carmellini's casual bistro, Lafayette, which serves up this Strip Steak with Bearnaise Butter on the menu. Carmellini is amazingly talented and I've been following him ever since his days at A Voce. He also happens to be one of my inner circle of chef "boyfriends" :)
|NY Strip With Bearnaise Butter & Haricot Vert, Photo: NK|
For me, New York Strip is the better half of the Porterhouse (Filet comprises the other side of my favorite super-splurge cut).
|Medium Rare! Photo: NK|
One thing I must insist you do:
Get yourself a good cast iron skillet. They are super affordable and cook meat, fish, even eggs, amazingly well. The secret is that cast iron evenly distributes heat. Our favorite brand is Lodge (9 or 10 inch is a great size to choose). Trust me, you will not regret it.
Let me show you what Medium Rare is supposed to look like (pictured right).
And here's how you do it. Keep reading for the Bearnaise Butter recipe!
Cooking a perfect New York Strip (for 2) is really simple:
What you need:
2 8-10 Ounce NY Strip Steaks, Kosher Salt, Pepper, and 1 Tablespoon Canola Oil
What to do:
Season Steak on either side with Kosher Salt and Pepper.
Add the Oil to the pan and heat over medium-high flame.
Cook 3-4 minutes per side in a good, cast iron skillet.
Allow to sit uncovered for 5 minutes.
Spread with Bearnaise Butter* (at room temp) and serve!
Bearnaise Butter (Makes enough for up to 4 people)
Lightly Adapted From Food & Wine / Andrew Carmellini
1/4 Cup Finely Minced Shallots
1/4 Cup Dry White Wine (we used Sauvignon Blanc)
1 1/2 Tablespoons Red Wine Vinegar
4 Ounces or 1 Stick Unsalted European Butter (such as Lurpak) at room temperature
1/4 Cup Minced Tarragon
Divide the Minced Tarragon in half and drop half of it into a small bowl with the Vinegar. Allow to steep for at least 15 minutes.
In another bowl, mash the Butter Up. Add the remaining Tarragon, Shallots, Wine, Tarragon and Vinegar mixture and combine. Sprinkle with Salt and Pepper and adjust as needed.
You can utilize the Bearnaise Butter at room temperature or store it for future use rolled in Saran Wrap and kept in the freezer. Bring to room temperature before using.
Spread Bearnaise Butter on Steaks before serving. Enjoy!