Cook A Perfect NY Strip Steak In Less Than 10 Minutes w/ A Delicious Pan Sauce

Actual cooking time is less than 10 minutes with minimal prep work for the sauce….chopped garlic and shallot!

Ny strip steak is one of those steaks that really benefits from fast, high heat cooking. This will keep the steak from getting tough and will give you a delicious caramelized crust on the outside when seared in a very hot pan. If possible, get a steak that is choice grade and center cut.

Ingredients:

10-12 oz choice ny strip

4 tbsp butter

2 tbsp oil

Kosher salt and pepper to taste

1 tbsp green peppercorns

1/2 c heavy cream

2 sprig fresh rosemary

5 cloves garlic

1 shallot

1 shot honey whiskey

Tools needed:

Cutting board

Sharp knife

Large thick bottom saute pan

Stove top

How to make it:

Preheat saute pan over medium high heat. Chop 3 cloves garlic, rough chop 1 sprig fresh rosemary and mince 1 shallot.

Pat steak dry with a paper towel on both sides….room temperature steak is best.

Season both sides with salt and pepper to taste. I tend to go heavy on the black pepper.

Add 2 tbsp oil to the warmed up saute pan, carefully place steak in dropping it away from you. Let steak sear roughly for 2-1/2 minutes per side being careful not to disturb the steak as it sears. This is to build the nice caramelized crust on the outsides…maillard effect of course. Once the steak gets flipped, sear the second side for 1 minute and put in 2 tbsp butter, 1 sprig rosemary and 2 cloves garlic. Once the butter melts fully, baste the steak with the butter. I place the rosemary on top of the steak while basting to add even more flavor to the steak. Continue to sear an additional 1-1/2 minutes while basting.

Once the second side is seared, pull steak from the pan and let rest on a plate while the sauce gets made. I place the garlic, rosemary and butter from the pan on top of the steak as it rests. Reduce pan heat to medium. Place 2 tbsp butter to the pan, chopped shallot and pinch salt. Sweat the shallot for 30 seconds, or until it turns translucent. The shallot will get some color from the cooked brown bits from the bottom of the pan. Add chopped garlic and stir frequently. Sweat garlic for 30 seconds. It will become very fragrant when ready.

Deglaze pan with 1 shot worth honey whiskey. Cook off the alcohol for 15-20 seconds, scrapping the bottom of the pan to get up the caramelized bits of steak from the pan. Igniting the alcohol is not needed. Add the cream, turn up the heat to medium high and bring to a simmer, stirring occasionally. Add peppercorns and 1 sprig chopped rosemary leaves. Continue to simmer cream until it reduces by half. This will take around 1-2 minutes. Once cream is thickened (will leave a streak in the bottom of the pan if a spoon is scrapped across the pan), turn off the heat and drop in 1 tbsp butter(optional). Mix to incorporate. Taste and adjust seasoning as needed. Add more salt and pepper if desired.

Plate steak and cover with the peppercorn cream sauce. Serve with roasted potatoes or mashed potatoes and baked asparagus for best flavor combinations.

Enjoy.

Logan