NY Strip & A Simple Salad

Chef Ryan Pitts and His Go-To Steak and Salad Knockout

Chef's NY Strip and herb salad a real crowd-pleaser. He calls it "simple", but trust us, the flavors are elegant and sophisticated. Ryan can cook and plate better than we can, but his recipe makes it easy to hit the high notes. All it takes is a bit of chopping and an oven. Oh, and it helps to have a GGA NY Strip!


Ingredients

For the steak
One 14-oz. GGA NY Strip
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 tablespoons unsalted butter (1 oz.)
2 cups thinly sliced shallots
2 teaspoons minced thyme

For the salad
2 to 3 ounces watercress, large stems removed
2 teaspoons minced shallots
1 teaspoon minced Italian flat-leaf parsley
1 teaspoon minced tarragon
1 teaspoon minced chives
1 teaspoon minced chervil
Extra virgin olive oil
Kosher salt and freshly ground black pepper


Steak Prep

Season both sides of the steak generously with salt and pepper, keeping in mind that the salt and pepper will also season the shallots as they cook. Heat one large skillet over medium-high heat until hot. Add 2 tablespoons canola oil to the skillet. When the oil is hot, add 1 tablespoon butter to the skillet, swirling to brown the butter.

Add the steak and sear the first side for about 1 1/2 minutes, or until nicely browned. Turn the steak to brown the second side, tilt the skillet, and use a spoon to baste the meat with the oil and butter. After about 3 minutes, total cooking, remove the skillet from the heat and transfer the meat to a waiting pan. Set aside while you cook the shallots.

Set the skillet, with the butter and oil, over medium heat. Add half the sliced shallots, toss them in the oil and butter, and cook for about 2 minutes, until they have started to soften. Add the remaining 1 tablespoon of butter and the thyme, reduce the heat, and cook gently until the shallots are completely softened and golden brown. Season to taste with salt and pepper and cook for an additional 2 to 3 minutes to caramelize.

Stir any juices that have accumulated around the steak into the shallots, then spread the shallots over the steak. Place in the oven to cook for about 5-7 minutes, or until the steak is medium-rare.

TEMPERATURE GUIDE

Rare  110°
Medium Rare  115° - 120°
Medium 125° - 130°
Medium +  135° - 150°

Medium Well  150° - 155°
Well Done 160° - 165°


Salad Prep

Place the watercress in a bowl and toss with the minced shallots, herbs, and a drizzle of olive oil. Season to taste with salt and pepper.


Serve

Serves one healthy appetite or two looking for a lighter meal. Scale the recipe to feed a larger group or table. Bon appetit!


RECIPE BY

RYAN PITTS
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Executive Chef, RL Restaurant

Executive Chef Ryan Pitts, RL Restaurant, believes the secret to great food is the combination of great ingredients, sound technique and an unwavering dedication to customer service and satisfaction. He brings this honest, straightforward approach into the kitchen to refine classic American cuisine and renew the respect that diners have for these traditional dishes.

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