A Decadent New York Steak Dinner with Béarnaise and Peppercorn Sauces
Indulge in a restaurant-worthy meal at home with this show-stopping New York strip steak dinner, perfectly seared to juicy perfection and paired with two luxurious sauces: a classic French Béarnaise and a bold peppercorn sauce. Accompanying the steak are creamy chive-infused mashed potatoes, grilled asparagus, and earthy mushrooms, all crowned with vibrant microgreens for a touch of elegance. This meal is ideal for a special occasion or a weekend treat when you want to impress without spending hours in the kitchen. Let’s dive into the art of crafting this unforgettable feast!
1. Perfectly Seared New York Strip Steak
The star of this dish is the New York strip steak, known for its robust flavor and tender texture with just the right amount of marbling. Achieving a golden, caramelized crust while keeping the inside juicy requires a few simple techniques and a bit of patience. Here’s how to make it happen.
Ingredients (Serves 2)
- 2 New York strip steaks (8–10 oz each, about 1-inch thick)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp avocado oil or other high-smoke-point oil
- 2 tbsp unsalted butter
- 2 garlic cloves, lightly crushed
- 2 sprigs fresh thyme or rosemary (or both for extra aroma)
- Optional: Flaky sea salt for finishing
Equipment
- Cast-iron skillet or heavy-bottomed pan
- Tongs
- Wire rack
- Aluminum foil
Method
- Prepare the Steaks: About 30–45 minutes before cooking, remove the steaks from the refrigerator. This allows them to come to room temperature, ensuring even cooking. Pat the steaks dry with paper towels to remove excess moisture—this is key to a crisp sear. Generously season both sides with kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Heat the Skillet: Place a cast-iron skillet over high heat and let it preheat for 4–5 minutes until it’s smoking hot. Add the avocado oil, which has a high smoke point to withstand the intense heat. The oil should shimmer immediately, signaling the pan is ready.
- 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 your preferred doneness: 1–2 minutes for rare, 4–5 minutes for medium. Use tongs to sear the edges briefly for an all-around crust.
- Baste for Flavor: In the final 2 minutes of cooking, add the butter, crushed garlic, 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 richness and depth.
- Rest and Serve: Transfer the steaks to a wire rack set over a tray, tent loosely with foil, and let them rest for 5–10 minutes. Resting allows the juices to redistribute, ensuring every bite is succulent. Slice against the grain, sprinkle with a pinch of flaky sea salt if desired, and serve hot.
Pro Tip
For an extra layer of flavor, try dry-brining the steaks: season with salt and let them sit uncovered in the fridge for 4–24 hours before cooking. This enhances tenderness and intensifies the beefy flavor.
2. Classic Béarnaise Sauce
Béarnaise sauce, a velvety cousin of hollandaise, brings a luxurious, tangy, and herbaceous note to the steak. Infused with tarragon and a hint of cayenne, it’s a French classic that elevates any cut of beef.
Ingredients
- 3 tbsp white wine vinegar
- 2 tbsp dry white wine (e.g., Sauvignon Blanc)
- 1 small shallot, finely minced
- 2 large egg yolks
- ½ cup unsalted butter, melted and kept warm
- 1 tbsp fresh tarragon, finely chopped
- Pinch of cayenne pepper
- Kosher salt to taste
Equipment
- Small saucepan
- Heatproof bowl
- Whisk
- Fine-mesh strainer
Method
- Make the Reduction: In a small saucepan, combine the white wine vinegar, white wine, and minced shallot. Simmer over medium heat until the mixture reduces to about 1 tablespoon, approximately 5–7 minutes. Strain through a fine-mesh strainer 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 pan, ensuring the bottom doesn’t touch the water. Add the egg yolks and the cooled reduction to the bowl, whisking constantly to combine.
- Emulsify the Sauce: Slowly drizzle in the melted butter while whisking vigorously. The sauce will gradually thicken into a creamy, glossy consistency. If it becomes too thick, add a teaspoon of warm water to loosen it.
- Season and Serve: Remove the bowl from the heat and stir in the chopped tarragon, a pinch of cayenne pepper, and kosher salt to taste. Keep the sauce warm (but not hot) until ready to serve, ideally by placing the bowl over a pan of warm water.
Pro Tip
If the sauce breaks (looks curdled), whisk in a tablespoon of warm water or an extra egg yolk to bring it back together. Avoid overheating to prevent scrambling the eggs.
3. Creamy Chive Mashed Potatoes
These mashed potatoes are the ultimate comfort food, with a silky texture, rich creaminess, and a fresh burst of chives. Yukon Gold potatoes are the star here, offering a naturally buttery flavor that pairs beautifully with the steak.
Ingredients
- 2 large Yukon Gold potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
- ¼ cup heavy cream, warmed
- 3 tbsp unsalted butter, softened
- ¼ cup sour cream
- 2 tbsp fresh chives, finely chopped
- Kosher salt and white pepper to taste
Equipment
- Large pot
- Potato ricer or masher
- Wooden spoon or spatula
Method
- Cook the Potatoes: Place the potato cubes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 12–15 minutes. Drain thoroughly and return the potatoes to the pot to dry out over low heat for 1–2 minutes.
- Mash and Mix: Pass the potatoes through a ricer for an ultra-smooth texture, or use a hand masher for a slightly chunkier result. Gently fold in the softened butter, warmed heavy cream, and sour cream until fully incorporated. The warm cream ensures the potatoes stay fluffy and absorb the flavors.
- Season and Garnish: Stir in the chopped chives, season with kosher salt and a pinch of white pepper for a subtle kick, and taste for balance. Keep warm until ready to serve, covered to retain moisture.
Pro Tip
For an extra decadent touch, add a tablespoon of cream cheese or a splash of whole milk for even more creaminess. Warm all dairy ingredients beforehand to avoid cooling the potatoes.
4. Grilled Asparagus and Mushrooms
This vibrant side dish brings a smoky, charred flavor to the plate, with tender-crisp asparagus and earthy cremini mushrooms. Grilling enhances their natural flavors, making them a perfect complement to the rich steak and sauces.
Ingredients
- 12 asparagus spears, woody ends trimmed
- 8 oz cremini mushrooms, halved or quartered if large
- 1 tbsp extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- Optional: Squeeze of fresh lemon juice
Equipment
- Grill pan or outdoor grill
- Tongs
Method
- Prep the Vegetables: In a large bowl, toss the asparagus and mushrooms with olive oil, a generous pinch of kosher salt, and freshly ground black pepper until evenly coated.
- Grill or Sauté: Preheat a grill pan or outdoor grill to medium-high heat. Arrange the asparagus and mushrooms in a single layer. Grill for 3–4 minutes, turning occasionally, until the asparagus is tender-crisp and the mushrooms are golden and slightly charred. Alternatively, sauté in a hot skillet for similar results.
- Finish: Transfer to a serving platter and, if desired, add a squeeze of fresh lemon juice for a bright, zesty finish.
Pro Tip
For extra flavor, toss the grilled vegetables with a sprinkle of smoked paprika or a drizzle of balsamic glaze just before serving.
5. Bold Peppercorn Sauce
This robust peppercorn sauce adds a spicy, creamy contrast to the Béarnaise, with crushed black peppercorns delivering a warm, aromatic kick. It’s a versatile sauce that complements the steak’s bold flavor.
Ingredients
- 1 tbsp whole black peppercorns, coarsely crushed
- 1 small shallot, finely minced
- ½ cup low-sodium beef stock
- ½ cup heavy cream
- 1 tbsp brandy (optional, for depth)
- 1 tbsp Dijon mustard
- Kosher salt to taste
Equipment
- Small saucepan
- Wooden spoon
Method
- Sauté the Aromatics: In a small saucepan over medium heat, sauté the crushed peppercorns and minced shallot in a touch of oil or butter until fragrant and softened, about 2–3 minutes.
- Deglaze and Reduce: If using brandy, add it to the pan and let it simmer for 30 seconds to cook off the alcohol. Pour in the beef stock and bring to a simmer, reducing the liquid by half, about 5 minutes.
- Finish the Sauce: Stir in the heavy cream and Dijon mustard, whisking to combine. Simmer gently for 3–4 minutes until the sauce thickens enough to coat the back of a spoon. Season with kosher salt to taste.
Pro Tip
Crush the peppercorns using a mortar and pestle or place them in a zip-top bag and use a rolling pin for a coarse texture that releases maximum flavor.
Plating and Presentation
To bring this meal together, plate with intention to create a visually stunning dish:
- Steak: Slice the rested steak against the grain into ½-inch strips and fan them out on the plate for an elegant look.
- Mashed Potatoes: Use a spoon or piping bag to create a smooth mound of creamy chive mashed potatoes beside the steak.
- Vegetables: Arrange the grilled asparagus and mushrooms in a neat pile or scatter them artfully for a rustic vibe.
- Sauces: Serve the Béarnaise and peppercorn sauces in small ramekins or drizzle them directly over the steak for a dramatic effect.
- Garnish: Sprinkle vibrant microgreens (such as pea shoots or radish sprouts) over the steak and vegetables for a pop of color and a fresh, peppery note.
Serving Suggestions
- Wine Pairing: Pair this meal with a bold red wine like Cabernet Sauvignon or Malbec to complement the steak’s richness, or a crisp Chardonnay to echo the herbaceous Béarnaise.
- Side Salad: A simple arugula salad with lemon vinaigrette adds a refreshing contrast.
- Dessert: Finish with a light dessert like lemon tart or chocolate mousse to balance the meal’s decadence.
Why This Recipe Works
This New York steak dinner is a harmonious blend of textures and flavors: the juicy, savory steak, the creamy-tangy Béarnaise, the spicy warmth of the peppercorn sauce, the velvety mashed potatoes, and the smoky, fresh vegetables. Each component is straightforward yet refined, making it accessible for home cooks while delivering restaurant-quality results. The microgreens add a modern, gourmet touch that elevates the presentation.
Make It Your Own
- Steak Variations: Swap the New York strip for ribeye or filet mignon for a different texture and flavor profile.
- Vegetable Twists: Try grilled zucchini or broccolini instead of asparagus for variety.
- Sauce Hacks: Add a splash of Worcestershire to the peppercorn sauce for extra umami, or swap tarragon for chervil in the Béarnaise for a milder herb flavor.
Storage and Reheating
- Steak: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven (250°F/120°C) to avoid overcooking.
- Sauces: Béarnaise is best made fresh but can be refrigerated for 1 day; reheat gently over a double boiler. Peppercorn sauce can be refrigerated for 3 days and reheated on the stovetop.
- Potatoes and Vegetables: Store in the fridge for up to 3 days. Reheat mashed potatoes with a splash of cream in the microwave or on the stovetop, and reheat vegetables in a skillet for best texture.
