A perfect seared New York Strip Steak with truffle mashed potatoes, green beans, and a rich truffle beef gravy.
The New York strip is named for the location of the first fine dining restaurants to serve it as a signature dish, New York. A perfect New York Strip Steak starts with a cast iron skillet. The cast iron heats evenly and provides an intense heat that helps seals in juices keeping the steak tender and delicious. It is not the more tender of beef steaks, but it still does well with quick cooking.
Season both sides of the steaks with kosher or coarse salt and allow them to come to room temperature, about 30 minutes. This will help to tenderize as well as sear in some flavor.
While the steaks cure, prepare start the Truffle Mashed Potatoes. So, here’s what I know about truffle oil, don’t use it. Instead of truffle oil make some truffle butter. Mix 1/2 cup softened butter with 2 teaspoons truffle paste. Add a small amount of sea salt and mix in, add more salt and repeat until you have added about 1/2 teaspoon of salt in total. Let sit at room temperature for 15 – 20 minutes to allow flavors to absorb.
👩🍳Tip: You can buy a truffle paste, but making it is healthier and tastier. I make the truffle paste by using truffle flakes marinated in oil and pureeing them in a blender until I have a paste consistency.
Truffle Mashed Potatoes:
Peel and quarter 3 – 4 Yukon Gold, or other firm, potatoes. Place in a pot and cover with water. Bring to a boil and let cook until potatoes are tender, about 15 minutes. Use a potato masher to mash the potatoes. Add the truffle butter and continue mashing. Depending on how soft your potatoes are you might not need much more than this. So, add 1/4 – 1/2 cup of milk or half-and- half slowly until you have a nice creamy texture.
Cook the Steaks:
Meanwhile, heat a cast iron skillet over high heat. Keep the steaks moving, turning and flipping to create a nice brown crust. Notice I am not using any oil. If your cast iron skillet is well seasoned there really isn’t any need for the oil.
About halfway through the cooking add 1 – 2 tablespoons butter, fresh herbs and aromatics. I used some fresh chopped parsley, garlic, and onion which will complement the gravy. Cooking times will vary depending on how you like your steaks. With strip steak the best way to determine the doneness is using a temperature probe. I like a medium steak which is 140°F. Transfer the steaks to a plate and keep warm.
Truffle Beef Gravy:
Add 1 cup of beef broth to the skillet leaving the herbs and aromatics you used in the skillet. Bring to a boil and reduce heat to medium. Use a wooden spoon to release the brown bits from the bottom and sides of the skillet.
Add 3 tablespoons butter, 2 teaspoons truffle paste, and a dash or 2 of Worcestershire. Slowly sprinkle 1 – 2 tablespoons of flour into the gravy whisking continually to avoid lumps. Cook on medium until smooth and thickened. Remove any larger pieces of aromatics left in the skillet leaving a nice smooth gravy. Season with salt and pepper to taste.
Spoon some truffle mashed potatoes unto a serving plate and ladle on some of the truffle beef gravy. Add the steak and your choice of a vegetable. I used blanched green beans for a pop of color. There you go a quick and easy dinner with a restaurant quality look filled with rich deep flavors.
- 4 New York Strip fillets
- Coase Salt
- 1 – 2 tablespoons butter
- Fresh Herbs & Aromatics, for seasoning
- 3 – 4 Yukon Gold potatoes, peeled and quartered
- 1/2 cup truffle butter, softened
- 1/4 – 1/2 cup half-and-half
- 1 cup beef broth
- 3 tablespoons butter
- 2 teaspoon truffle paste
- 2 teaspoons Worcestershire sauce
- 1 – 2 tablespoons flour
- Salt and pepper to taste
Season the steaks with salt and let sit for 30 minutes. Heat a cast iron skillet over hot heat. Add the steaks and continue moving the steaks, turning and flipping, until a brown crust form. About halfway through cooking add butter and fresh herbs and aromatics to skillet. Use a spoon to bathe the steaks with butter throughout cooking. Transfer to a plate and keep warm.
Place the potatoes in a pot and cover with water. Bring to a boil and continue cooking until potatoes are fork tender, about 15 minutes. Using a potato masher mash the potatoes. Add the butter and continue mashing until well mixed. Add the half-and-half a little at a time mixing after each addition until you have a nice creamy potato.
Add the beef broth to the skillet with the herbs and aromatics. Cook over a medium-high heat bring the broth to a boil. Use a spoon to loosen the brown bits from the sides and bottom of the skillet. Reduce heat to medium. Add the butter, truffle paste, and Worcestershire sauce. Slowly sprinkle the flour over the broth whisking as you add to avoid lumps. Continue cooking until thicken. Remove any large pieces of herbs and aromatics leaving a smooth brown gravy. Serve immediately.