New York Strip Steak Recipe with Lyonnaise Potatoes

Whether I’m doing it live in a demonstration or for some guests, people are always so interested when I cook a New York Strip Steak, as well as other cuts of meat.  I think it’s because most folks are trying to learn how to perfect their skills by cooking steak to their perfect liking.  One thing I can say about cooking steak and getting it to that beautiful desired internal temperature is that it takes a ton of practice.  There really is no science behind, it’s just going through the motions of mastery through repetition.  I mean even though I have an extensive cooking background I wasn’t just immediately good at getting steak to temperature, it took a ton of overcooked and undercooked steaks to get to where I am now.  I also think when it comes to preparing steak the people get nervous that it is burning or going past the temperature they want.  Truth be told, the waiting game is your best friend when cooking steak.

I’m not much for flipping steaks back and forth to try and achieve equal browning or grill marks on both sides.  My philosophy is very similar to that of famous chef Francis Mallman, who says to cook steak for longer on the first side and then flip it and cook it for the half time of the first side and serve it.  Doing this allows to get a really deep caramelized golden brown on 1 side of the steak without over cooking it.  If you want those perfect sear marks then you can’t be flipping it around in the pan like it’s some sausage link or something, you need to have patience!  When it comes to preparing this New York Strip Steak Recipe with Lyonnaise Potatoes, it’s crucial to start with the potatoes first because they take the longest to cook.  Don’t worry they don’t take some crazy amount of time to make, but when it comes to preparing a meal with multiple elements, then it becomes all about timing.

I like to give all of my vegetables a rinse before prepping them.  I often times do not peel root vegetables because there are so much nutrients in the skins, so it’s wise that I rinse them since they are grown in the dirt.  One of my favorite things in our kitchen is my Franke Roller Mat, I seriously use it for everything.  In addition to its many uses such as dish drying, or as a hot pad, I most often use it as a colander for my larger vegetables, like these potatoes in my Lyonnaise potatoes recipe.  I’m going to peel these potatoes just for looks sake but please don’t feel like you have to, you know I’m all about making things look pretty :-).  So once your potatoes are washed you can either peel them or leave them intact, but then you want to slice them thin.  I use a mandolin for this process because it keeps them super consistent, but hey if you’ve got some killer knife cuts or are looking for more practice then by all means get out your chef’s knife and let it roll.  The same process goes for a yellow onion because we are going to cook it with the sliced potatoes.  Oh yeah, peel the onion :-).

Place some olive oil in a large sauté pan and sear the potatoes and onions until they begin to brown.  You also want to make sure and move some things around in the pan every 2 minutes or so because the potatoes or onions can burn which can lead to them sticking to the pan, so be mindful of that.  Next, I like to season them with salt and pepper, a few pads of butter, and then I place them in the oven on 400° to finish them off.  The amount of time it takes for them to cook, about 10-12 minutes is just about the exact time it takes to cook a beautiful New York Strip Steak.

One of the most important aspects to preparing steak is ensuring it is well seasoned.  Do not be afraid of salt or pepper when seasoning steaks, make sure there is salt all over ever square centimeter of the meat!  There is nothing worse than an unseasoned steak, nothing, so season it well.  Now it’s time to add some olive oil to a cast iron skillet over high heat and wait for the oil to lightly smoke.  Once it begins to lightly smoke, add your seasoned New York strip steaks into the pan and turn the heat down to medium-high and add in some butter, thyme, rosemary and a few garlic cloves.  This process is known as sautéing and doing it properly J.  These steaks around almost a pound a piece so they are going to cook for about 10 minutes, or so, total for it to be a beautiful medium-rare, which is what I like.  Sear the steak for about 5 to 6 minutes.  Don’t worry it is not going to burn, just be sure to move the herbs and garlic around so they do not.  Flip the steak over and immediately begin basting them with the buttery, herby, garlicky goodness that is in the pan.  This process will help cook your steak, make it tender, and most importantly it will make it flavorful.

Once the steaks are done cooking, transfer them to a plate and let them rest for a few minutes before serving.  I use the Franke Roller Mat here to help air escape from the bottom of the plate, so the steaks maintain their internal temperature and don’t overcook.  Like I said the Roller Mat is a cook’s best friend!  At the same time your New York strip steaks are done and ready for serving, your Lyonnaise potatoes will be also.  Like I said, it’s all about timing, and if you are serving this up to a significant other on Valentine’s Day then you definitely want to take care not to jack it up.  Have fun and happy cooking you guys!