Classic Bistro New York Strip

1. 1

   Trim any extra fat from the steak, then remove the tough membrane by sliding a sharp knife between the membrane and the meat under the fat cap. Season both sides evenly with salt and pepper, and set on a crinkled piece of foil placed on a plate.

2. 2

   Refrigerate uncovered for at least 2 hours and up to 10 hours, turning occasionally.

3. 3

   Take the steak out of the refrigerator and let it sit at room temperature for 15 to 30 minutes before cooking, turning once halfway through.

4. 4

   Set a heavy-duty steel pan over high heat and add oil and clarified butter. When the fats are hot and shimmering, place the steak in the pan; when it begins to sizzle, lower the heat to medium.

5. 5

   Cook the first side for 2 minutes, then lift the steak with tongs and rub the seared surface around the pan to spread the fat under the steak. Sear the first side for another 2 minutes, for a total of 4 minutes.

6. 6

   Flip the steak and repeat searing on the second side for a total of 4 minutes, or until it reaches your preferred doneness. For medium rare, remove it when an instant-read thermometer near the center reads 125 degrees F (52 degrees C). Turn off the heat, transfer the steak to a plate, tent very loosely with foil, and let it rest while you make the pan sauce, about 5 minutes.

7. 7

   For the sauce, add the minced shallots to the still-hot pan and cook, stirring, until they begin to soften and take on some color, about 1 minute; if the pan lacks enough residual heat, turn the heat back to medium.

8. 8

   Increase the heat to high and add the wine. Cook, stirring, until reduced by at least half, 1 to 2 minutes. Add the beef bone broth and cook until the liquids reduce by about three-quarters, another 1 to 2 minutes. Turn off the heat.

9. 9

   Add the cold butter cubes and swirl the pan until the butter melts and a slightly thick, glossy sauce forms, about 30 seconds. Season with a pinch of salt if needed, and serve over the rested steak.

• Calories 219.03 kcal — Moderate 11%
• Protein 5.58 g — Moderate 11%
• Carbohydrate 4.73 g 2%
• Total Fat 16.95 g ▲ High 22%
• Saturated Fat 9.18 g ▲ High 46%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 46.1 mg — Moderate 15%
• Sodium 142.58 mg — Moderate 6%
• Dietary Fiber 0.81 g ⌄ Low Source 3%
• Total Sugars 0.06 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 12.34 mg ⌄ Low Source 1%
• Iron 0.39 mg ⌄ Low Source 2%
• Potassium 80.23 mg ⌄ Low Source 2%
• Vitamin A 102.41 mcg — Moderate 11%
• Vitamin C 1.6 mg ⌄ Low Source 2%
• Vitamin D 0.01 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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