Gordon Ramsay's New York Strip Steak Recipe: Extended Version | Season 1 Ep. 4 | THE F WORD

New York strip steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner, while flank provides a more budget-friendly option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often less expensive.

Let the New York strip steak sit out in the kitchen for at least 10 minutes before cooking.

Prepare the spice rub with coffee and chipotle, and press it into the steak.

Heat a cast iron skillet over high heat until very hot.

Add a touch of olive oil to the hot pan.

Sear the steak in the pan until you see the first flicker of smoke, about 3.5 to 4 minutes.

Add thyme, rosemary, and garlic to the pan with the steak.

Flip the steak over and add butter to the pan, then turn off the gas and baste the steak with the melted butter.

Remove the steak from the pan and let it rest, spooning the flavorful butter over it as it rests.

Blanch fingerling potatoes in boiling water for 3 minutes, then let them cool down.

Add a teaspoon of olive oil to the pan with the steak drippings and place the potatoes flesh side down to crisp them up.

Pour the resting juices from the steak over the potatoes while they cook.

Finish the potatoes with a touch of butter before removing them from the pan.

Slice portabella and King oyster mushrooms, keeping them flat for even cooking.

Add olive oil to the pan and sauté the mushrooms until the water evaporates, keeping the heat high.

Once the mushrooms are sautéed, add shallots and garlic to the pan.

Sprinkle thyme flowers over the mushrooms and add a touch of butter before shaking the pan to mix everything together.

Plate the fingerling potatoes and mushrooms, placing them in a cascading manner on the plate.

Add a layer of smoked barbecue sauce to the plate before placing the steak on top.

Slice the steak and glaze it with the resting juices before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary