This New York Strip Steak Recipe with Lyonnaise Potatoes is an amazing dish to serve up on special occasions to a significant other or to guests, and it comes together in under 1 hour.

Whether I’m doing it live in a demonstration or for some guests, people are always so interested when I cook steak. I think it’s because most folks are trying to learn how to perfect their skills by cooking steak to their perfect liking.

I’m a huge fan of this Bistecca Alla Fiorentina as well as these Grilled Carne Asada Steak Fajitas if you’re a meat-lover like me and want to try other ways of cooking.

One thing I can say about cooking this 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 it 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 meat, 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 making this.

How to Cook It

I’m not much for flipping meat or other proteins back and forth to try and achieve equal browning or grill marks on both sides.

My philosophy to cooking this 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 getting a really deep caramelized golden brown on 1 side without overcooking it.

If you want those perfect sear marks on this New York Strip Steak, then you can’t be flipping it around in the pan like it’s some sausage link or something, you need to have patience!

Preparing the Ingredients

When it comes to preparing the meat 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 like this New York strip steak recipe, 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 recipe as well as a resting rack for the steak.

I’m going to peel these potatoes just for look’s 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 and serve it up with the New York strip steak. Oh yeah, peel the onion :-).

These potatoes are going to be absolutely delicious with the strip.

How to Make the Potatoes

These are going to amazing with the beef.

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 because no one wants to eat burnt potatoes.

Next, I like to season them with salt and pepper, a few pads of butter, and then I place them in the oven at 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 beef.

How to Prepare the Meat

One of the most important aspects of preparing it is ensuring it is well seasoned.

Do not be afraid of salt or pepper when seasoning the Strip Steak, make sure there is salt all over every square centimeter of the meat!

There is nothing worse than unseasoned food, 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 :-). The steaks are around almost a pound a piece so they are going to cook for about 10 minutes, or so, the total for it to be a beautiful medium-rare, which is what I like.

Sear them for about 5 to 6 minutes.

Don’t worry they are not going to burn, just be sure to move the herbs and garlic around so they do not.

Flip them over and immediately begin basting them with the buttery, herby, garlicky goodness that is in the pan.

This process will help cook your meat, make it tender, and most importantly it will make it flavorful.

How to Serve It

Once the New York Strip 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, the beef is done and ready for serving, your Lyonnaise potatoes will be also.

As 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!

More Beef Recipes

If you love this, then for sure check out these other amazing steak recipes.