Bistro-Style NY Strip Steak | Food Wishes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth offers a lower-calorie option.

ny strip steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and cheaper while still flavorful.

Cut off the thick membrane attached to the meat beneath the fat cap using a knife.

Season the steak generously on both sides with kosher salt and freshly ground black pepper, using about one teaspoon of salt per pound of meat.

Transfer the seasoned steak onto a rack or crumpled foil and refrigerate for a few hours or overnight.

Before cooking, let the steak warm up on the counter for 15 to 30 minutes.

Heat a pan over high heat and add avocado oil and clarified butter until hot and shimmering.

Place the steak in the pan and reduce the heat to medium.

Sear the first side of the steak for about 4 minutes, then flip it over and sear the second side for another 4 minutes.

Press the steak down with tongs to ensure it makes good contact with the pan.

Check the doneness with a thermometer aiming for about 125°F for medium-rare, or rely on the feel of the steak.

Remove the steak from the pan and let it rest on a plate.

Add minced shallots to the hot pan and sauté until softened and golden, about a few minutes.

Pour in a splash of white wine and reduce for about 1-2 minutes while scraping the bottom of the pan.

Add any accumulated juices from the resting steak back into the pan.

Pour in beef bone broth and let it reduce for another minute or two, adding a pinch of salt and black pepper to taste.

Turn off the heat and add cubed cold butter, stirring until it emulsifies into the sauce.

Spoon the sauce over the rested steak before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens