New York Strip Steak Recipe - Amazing! | Chef Jean-Pierre (2024)

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For the Steaks:

• 2 @ 10 to 14 ounces NY Strip Steaks
• 1 ounce of Avocado Oil or Clarified Butter
• 4 ounces Caramelized Onions
• 2 ounces of Brie or Blue Cheese

For the Mushroom Sauce:

• 1- ounce Sweet Butter (plus 2 ounces to add off the heat at the end)
• ¼ cup Shallots minced
• 2 cups Mushrooms sliced
• Salt and Pepper to taste
• 2 tablespoons Balsamic Vinegar (The Chef used an “18 years Balsamic Vinegar” old which is sweeter)
• ¼ cup Marsala Wine (The Chef used a “dry” Marsala since his vinegar is sweet)
• ¾ cup Beef Stock
• 2 ounces Brie or Blue Cheese (optional)
• Cornstarch or Roux to lightly thicken (optional)
• 1 teaspoon Thyme freshly chopped
• 1 teaspoon Rosemary freshly chopped

For the Carrots:

• 1 pound Carrots peeled
• 2 tablespoons Olive Oil
• Salt and Pepper to taste

For the Potatoes:

• 1 pound Nouvelle, waxy Potatoes cut into bite size
• 2 tablespoons Garlic or Extra Virgin Olive Oil
• 1 teaspoon Thyme freshly chopped
• 1 teaspoon Rosemary freshly chopped
• 1 tablespoon Parsley freshly chopped
• Salt and Pepper to taste

Preheat Oven to 450°F / 232°C

Prepare the Steaks:

• Salt your steak on both sides and leave them in the refrigerator uncovered for at least 2 to 3 hours as much as 24 to 48 hours is even better.

• In a frying pan, heat the oil, and when hot add the steak and sauté until you create a beautiful crust on one side (it could take 3 to 4 minutes).Flip the steak on the other side, top each steak with the caramelized onion and the cheese and bake for about 5 minutes depending on your preference.

Prepare the Mushroom Sauce:

• In a saucepan, heat the butter when hot, add shallots when light golden brown, add the mushrooms and add salt on top of the mushrooms.Sauté them until they have released all their water.

• Add the vinegar, wine, stock, cheese, and fresh herbs, and adjust salt and pepper to taste.

• To thicken the sauce, use a little cornstarch diluted in water or just enough COOKED roux to thicken it to the right consistency lightly.

Prepare the Carrots:

• Peel and poach each carrot and plunge them into ice water to stop the cooking process.

• In a lasagna pan, pour some olive oil, chopped parsley and salt & pepper and bake them with the steak to reheat for 5 minutes.

Prepare the Potatoes:

• Poach in water until 95% cooked.

• In a sauté pan, heat some olive oil and add garlic, thyme, and rosemary and add the potatoes to coat and sauté them until golden brown.Sprinkle parsley, adjust salt and pepper to taste and serve.

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