A Decadent New York Strip Steak Feast: Perfectly Seared Steak with Béarnaise, Creamy Chive Mash, Grilled Veggies, and Peppercorn Sauce
Indulge in a restaurant-quality meal at home with this show-stopping New York strip steak dinner, complete with a luxurious Béarnaise sauce, velvety chive-infused mashed potatoes, smoky grilled asparagus and mushrooms, and a bold peppercorn sauce for an extra layer of flavor. Garnished with vibrant microgreens, this dish is a feast for the senses, perfect for a special occasion or a cozy night in. Below, we’ll guide you through each component of this culinary masterpiece, with tips, tricks, and a touch of storytelling to elevate your cooking experience.
Whether you’re hosting a dinner party or treating yourself to a gourmet meal, this recipe balances rich flavors with straightforward techniques. The juicy, perfectly seared New York strip steak takes center stage, while the creamy, tangy, and smoky accompaniments create a symphony of textures and tastes. Let’s dive into the details of crafting this unforgettable dish!
1. Perfectly Seared New York Strip Steak
The New York strip steak, with its balance of tenderness and robust beefy flavor, is the heart of this meal. Achieving that golden, crusty sear while keeping the interior juicy and medium-rare (or your preferred doneness) is easier than you think with the right technique. This method uses a cast-iron skillet for maximum caramelization and a buttery, herb-infused finish.
Ingredients (Serves 2)
- 2 New York strip steaks (8–10 oz each, about 1-inch thick)
- 1 ½ tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tbsp avocado oil or other high-smoke-point oil
- 3 tbsp unsalted butter
- 3 garlic cloves, lightly smashed
- 3 sprigs fresh thyme or rosemary (or a mix of both)
- Flaky sea salt, for finishing
Instructions
- Prepare the Steaks: About 45 minutes before cooking, remove the steaks from the refrigerator to come to room temperature. This ensures even cooking. Pat the steaks dry with paper towels to remove excess moisture, which is key to a great sear. Generously season both sides with kosher salt and cracked black pepper, pressing the seasoning gently into the meat.
- Heat the Skillet: Place a heavy-bottomed cast-iron skillet over high heat and let it preheat for 4–5 minutes until it’s smoking hot. Add the avocado oil, swirling to coat the pan evenly. The oil should shimmer immediately, signaling it’s ready for the steaks.
- Sear the Steaks: Carefully place the steaks in the skillet, ensuring they don’t touch. Sear undisturbed for 2–3 minutes per side for medium-rare (internal temperature of 130–135°F/54–57°C). Adjust the time slightly for rare (120–125°F/49–52°C) or medium (140–145°F/60–63°C). Use tongs to sear the edges briefly for a uniform crust.
- Baste with Flavor: In the final 2 minutes of cooking, add the butter, smashed garlic cloves, and herb sprigs to the pan. As the butter melts and foams, tilt the skillet slightly and spoon the fragrant, herb-infused butter over the steaks repeatedly. This basting technique adds depth and richness to the meat.
- Rest for Juiciness: Transfer the steaks to a wire rack set over a plate or tray. Loosely tent with foil and let them rest for 7–10 minutes. Resting allows the juices to redistribute, ensuring every bite is tender and flavorful. Just before serving, sprinkle with a pinch of flaky sea salt for an extra pop of texture.
Pro Tip: For an even more precise cook, use a meat thermometer to check the internal temperature. If you don’t have a cast-iron skillet, a heavy stainless steel pan works too—just ensure it’s screaming hot before adding the steaks.
2. Classic Béarnaise Sauce
Béarnaise sauce, a luxurious French classic, elevates the steak with its creamy, tangy, and herbaceous profile. Made with a reduction of white wine and vinegar, enriched with egg yolks and butter, and finished with fresh tarragon, this sauce is a perfect match for the bold flavors of the New York strip.
Ingredients
- ¼ cup white wine vinegar
- ¼ cup dry white wine (such as Sauvignon Blanc)
- 1 small shallot, finely minced
- 3 large egg yolks
- ¾ cup unsalted butter, melted and kept warm
- 2 tbsp fresh tarragon, finely chopped
- ¼ tsp kosher salt
- Pinch of cayenne pepper (optional, for a subtle kick)
Instructions
- Make the Reduction: In a small saucepan, combine the white wine vinegar, white wine, and minced shallot. Bring to a simmer over medium heat and cook until the liquid reduces to about 1 ½ tablespoons, about 5–7 minutes. Strain through a fine mesh sieve to remove the shallot solids, reserving the liquid. Let it cool slightly.
- Set Up a Double Boiler: Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl over the saucepan (ensuring it doesn’t touch the water). Add the egg yolks and the cooled reduction to the bowl, whisking constantly to combine.
- Emulsify the Sauce: While whisking vigorously, slowly drizzle in the melted butter in a thin stream. The sauce will gradually thicken into a smooth, velvety texture. If it becomes too thick, add a teaspoon of warm water to loosen it.
- Season and Finish: Remove the bowl from the heat and stir in the chopped tarragon, kosher salt, and a pinch of cayenne pepper for a subtle warmth. Taste and adjust seasoning as needed. Keep the sauce warm (not hot) by placing the bowl over a pan of warm water until ready to serve.
Pro Tip: If the sauce breaks (looks curdled), whisk in a tablespoon of warm water or a fresh egg yolk over low heat to bring it back together. For a twist, try adding a splash of lemon juice for extra brightness.
3. Velvety Chive Mashed Potatoes
These creamy mashed potatoes, infused with the delicate oniony flavor of fresh chives, are the ultimate comfort food. Yukon Gold potatoes provide a naturally buttery texture, while heavy cream and sour cream add richness and a slight tang.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- ⅓ cup heavy cream, warmed
- 4 tbsp unsalted butter, softened
- ⅓ cup sour cream
- 3 tbsp fresh chives, finely chopped
- 1 tsp kosher salt
- ½ tsp white pepper (or black pepper, if preferred)
Instructions
- Cook the Potatoes: Place the potato cubes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook for 12–15 minutes, or until the potatoes are fork-tender. Drain thoroughly in a colander.
- Mash for Smoothness: Return the potatoes to the pot or a large bowl. For the smoothest texture, pass the potatoes through a potato ricer or use a hand masher. Avoid overworking to prevent a gummy texture.
- Add Creaminess: Gently fold in the softened butter until melted, followed by the warmed heavy cream and sour cream. Stir in the chopped chives, kosher salt, and white pepper. Taste and adjust seasoning as needed.
- Keep Warm: Cover the mashed potatoes and keep warm over low heat or in a low oven (200°F/93°C) until ready to serve. Stir gently before plating to ensure a creamy consistency.
Pro Tip: For an extra decadent touch, stir in a tablespoon of cream cheese or a sprinkle of grated Parmesan. Warm the cream in the microwave or a small saucepan to prevent the potatoes from cooling down when mixed.
4. Smoky Grilled Asparagus and Mushrooms
The charred, smoky flavors of grilled asparagus and cremini mushrooms provide a fresh, earthy contrast to the rich steak and sauces. This simple yet elegant side dish comes together quickly and adds vibrant color to the plate.
Ingredients
- 1 bunch (about 12–14 spears) asparagus, woody ends trimmed
- 10 oz cremini mushrooms, halved or quartered if large
- 2 tbsp extra-virgin olive oil
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- Lemon zest (optional, for garnish)
Instructions
- Prep the Vegetables: In a large bowl, toss the asparagus spears and mushroom halves with olive oil, salt, and pepper until evenly coated.
- Grill or Sauté: Preheat a grill pan or outdoor grill to medium-high heat. Alternatively, use a large skillet over high heat. Arrange the vegetables in a single layer and cook for 3–5 minutes, turning occasionally, until tender and lightly charred. The asparagus should be crisp-tender, and the mushrooms should be golden and slightly caramelized.
- Finish and Serve: Transfer the vegetables to a serving platter. For a bright finish, sprinkle with a pinch of lemon zest or a squeeze of fresh lemon juice.
Pro Tip: For extra flavor, toss the grilled vegetables with a drizzle of balsamic glaze or a sprinkle of smoked paprika just before serving. If grilling outdoors, use a grill basket to prevent smaller mushrooms from falling through the grates.
5. Robust Peppercorn Sauce
This bold, creamy peppercorn sauce adds a spicy, aromatic kick that complements the steak’s richness. With a touch of brandy and a velvety cream base, it’s a versatile sauce that can be drizzled over the steak or served on the side for dipping.
Ingredients
- 1 ½ tbsp whole black peppercorns, coarsely crushed
- 1 small shallot, finely minced
- ¾ cup low-sodium beef stock
- ⅔ cup heavy cream
- 2 tbsp brandy (optional, for depth)
- 1 ½ tsp Dijon mustard
- ½ tsp kosher salt
Instructions
- Sauté the Aromatics: In a medium saucepan over medium heat, add a drizzle of olive oil and sauté the minced shallot and crushed peppercorns for 2–3 minutes until fragrant and the shallots are soft.
- Deglaze and Reduce: If using brandy, carefully pour it into the pan and let it simmer for 30 seconds to burn off the alcohol. Add the beef stock and bring to a simmer, reducing the liquid by about half, about 4–5 minutes.
- Finish the Sauce: Stir in the heavy cream and Dijon mustard. Simmer gently for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust with salt as needed.
Pro Tip: Crush the peppercorns with a mortar and pestle or place them in a zip-top bag and use a rolling pin for a coarse texture. For a milder sauce, reduce the amount of peppercorns to 1 tablespoon.
Plating and Presentation
To bring this meal together, plate with elegance and intention:
- Steak: Slice the rested steak against the grain into ½-inch strips for a stunning presentation, or serve whole for a rustic look. Place it slightly off-center on the plate.
- Mashed Potatoes: Use a large spoon or piping bag to create a smooth mound of chive mashed potatoes next to the steak.
- Vegetables: Arrange the grilled asparagus and mushrooms in a neat pile or fan the asparagus spears for visual appeal.
- Sauces: Spoon a generous dollop of Béarnaise sauce over the steak or serve it in a small ramekin. Drizzle the peppercorn sauce over the steak or offer it on the side.
- Garnish: Sprinkle vibrant microgreens (such as pea shoots or radish sprouts) over the steak and vegetables for a pop of color and fresh flavor.
Serving Suggestions and Pairings
This luxurious meal pairs beautifully with a bold red wine, such as a Cabernet Sauvignon or Malbec, to complement the steak’s richness. For a non-alcoholic option, try a sparkling cranberry juice or a rosemary-infused iced tea. Serve with a simple green salad dressed with a light vinaigrette to balance the meal’s decadence.
For dessert, consider a light, refreshing option like a lemon tart or fresh berries with whipped cream to cleanse the palate after the rich flavors of the main course.
Why This Recipe Works
This New York strip steak dinner is a celebration of classic flavors with a modern twist. The perfectly seared steak offers a crispy exterior and tender interior, while the Béarnaise and peppercorn sauces provide contrasting creamy and bold elements. The chive mashed potatoes add comfort and familiarity, and the grilled vegetables bring freshness and crunch. Together, they create a balanced, restaurant-worthy plate that’s achievable at home.
Make It Your Own
- Steak Variations: Swap the New York strip for a ribeye for extra marbling or a filet mignon for a leaner cut.
- Vegetable Twists: Add grilled zucchini or bell peppers for more color and variety.
- Sauce Hacks: Infuse the Béarnaise with fresh dill instead of tarragon for a unique spin, or add a splash of Worcestershire sauce to the peppercorn sauce for depth.
- Potato Upgrades: Stir in roasted garlic or crumbled bacon for an indulgent mashed potato variation.
