NY Strip Steak with Garlic & Thyme
A classic NY steak house favorite, without the trouble of traveling to the Big Apple! Kept simple to let this tender cut of meat be the standout, its salty, homey, garlicky goodness is wrapped up in the perfect dish.
NY Strip Steak with Garlic & Thyme
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
2
Prep Time
20 minutes
Cook Time
40 minutes
A classic NY steak house favorite, without the trouble of traveling to the Big Apple! Kept simple to let this tender cut of meat be the standout, its salty, homey, garlicky goodness is wrapped up in the perfect dish.
Ingredients
- 3 baby artichokes
- 3 bay leaves
- 1 teaspoon cracked peppercorns
- 1⁄4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1⁄2 lemon, juiced
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon tarragon
- 1⁄4 teaspoon salt (or to taste)
- 1⁄4 teaspoon ground pepper (or to taste)
-
2 Organic Prairie® NY Strip Steaks
- 4 large-teeth garlic, crushed and whole with skins on
-
1 tablespoon Organic Valley® Ghee
- 4-6 full stems of thyme leaves
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
Steamed Artichoke
NY Strip Steak
Directions
An hour before cooking your Organic Prairie NY Strip steak, pull it from the fridge and let it come to room temperature.
FOR THE STEAMED ARTICHOKES
- Prune and cut outer edges of artichoke. Put a 4-quart sauce pot filled with water on low-medium heat. Put artichokes into pot and add bay leaves and peppercorns. Let the artichokes steam for 30 to 40 minutes or until the stalk is fork tender. Once they are steamed, drain artichokes, cut in half and trim tops.
- In a cast iron skillet on medium heat, add oil and sear artichokes until golden brown. Remove from heat and plate. For dipping sauce combine mayonnaise, Dijon mustard, lemon, paprika, tarragon, salt and pepper. Blend and serve.
FOR THE NY STRIP STEAK
- Pat dry the steak. Season the steak with salt and pepper, press seasoning into each side.
- In a cast iron skillet over medium-high heat, lubricate your skillet with ghee. Your pan is ready to sear when you spritz water and there is a visible and audible sizzle.
Place steak in cast iron and sear for 2 minutes, when it is ready to flip be sure to move to the opposite side of the pan to “find the hot spot.” In the space that the steak had just been searing in, place crushed whole teeth of garlic and thyme branches. Tilt ghee toward garlic and bathe NY strip in garlicky, thyme ghee. Pull NY strip at 125°F and let rest 4 minutes. To serve, remove paper from garlic and pull thyme leaves from stem. Pour ghee over sliced steak and enjoy!
