Entree: United States – New York, Mid-Atlantic United States – New York Strip Steak

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 4 New York strip steaks, approx. 10 oz (285 g) each
- 2 tsp (10 g) kosher salt, plus more for potatoes and beans
- 1 1/2 tsp (3 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 3 tbsp (45 g) unsalted butter, divided
- 3 garlic cloves, smashed
- 6 sprigs fresh thyme
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (2 g) dried rosemary or 1 tsp (1 g) fresh chopped rosemary
- 12 oz (340 g) green beans, trimmed
- 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) unsalted butter for beans
- 1 small shallot, minced (about 1 tbsp / 10 g) or 1 small garlic clove, minced
- 1 tsp (5 ml) fresh lemon juice (optional)
- Fresh parsley, chopped, for garnish (optional)

Instructions

Short Description:
Pan-seared and oven-finished New York strip steaks seasoned simply with salt and pepper, topped with a garlic-herb butter and served with roasted fingerling potatoes and sautéed green beans for a complete main-course meal.

Regional Notes:
This Mid-Atlantic / New York steakhouse-style preparation emphasizes the natural tenderness and beef flavor of the New York strip with minimal seasoning (kosher salt and cracked black pepper) and high-heat searing. The addition of roasted potatoes and bright sautéed green beans reflects classic steakhouse accompaniments commonly found in New York restaurants.

1. Remove steaks from the refrigerator and pat dry with paper towels; season all over with 2 tsp kosher salt and 1 1/2 tsp freshly ground black pepper. Let sit at room temperature for 30–45 minutes while you prepare sides.
2. Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and rosemary. Spread cut-side down on a rimmed baking sheet.
3. Roast potatoes in the preheated oven until golden and tender, about 25–30 minutes, turning once halfway through for even browning.
4. While potatoes roast, trim green beans. Heat 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter in a large skillet over medium-high heat. Add minced shallot (or garlic) and cook 30–45 seconds until fragrant. Add green beans, 1/4 tsp salt, and a few grinds of black pepper; sauté, tossing occasionally, until beans are bright green and tender-crisp, about 6–8 minutes. Finish with 1 tsp (5 ml) lemon juice and a sprinkle of chopped parsley if using. Keep warm.
5. Heat a heavy ovenproof skillet (cast iron preferred) over high heat until very hot, about 5 minutes. Add 2 tbsp (30 ml) neutral oil and swirl to coat.
6. Add steaks to the hot skillet and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 1–2 minutes.
7. Add 2 tbsp (28 g) unsalted butter, smashed garlic cloves, and thyme sprigs to the skillet. Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the steaks (basting) for about 30 seconds.
8. Transfer the skillet to the oven and finish cooking to desired doneness: about 3–5 minutes for medium-rare (internal temp 130–135°F / 54–57°C), longer for medium. Remove steaks from oven and transfer to a cutting board; tent loosely with foil and rest 8–10 minutes.
9. While steaks rest, remove roasted potatoes from oven and check seasoning; if desired, toss with the remaining 1 tbsp (14 g) butter and adjust salt and pepper.
10. Make garlic-herb butter: mash the pan garlic (discard any burnt bits) and combine with the remaining 1 tbsp (14 g) softened butter; stir in a pinch of salt and minced parsley if desired.
11. Serve each New York strip steak whole or sliced against the grain, topped with a dollop of garlic-herb butter. Plate with roasted fingerling potatoes and sautéed green beans alongside.