Classic Bistro New York Strip

Name: Classic Bistro New York Strip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.33 cup Beef Bone Broth; 0.5 tsp Black Pepper; 1 tsp Butter; 0.75 tsp Salt; 2 tbsp Shallot; 1 oz Steak; 2 tbsp Unsalted Butter; 1 tsp Vegetable Oil; 0.33 cup White Wine

Dinner 🍽️ American Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Carnivore 🥩Comfort-Food

Classic Bistro New York Strip delivers a rich, pan-seared crust with a buttery shallot and white wine pan sauce that’s glossy and deeply savory. The balance of beefy depth and gentle acidity makes it special enough for date night yet perfect alongside fries or a simple green salad. Serve this for an elegant dinner when you want steakhouse flavor at home.

Prep10 mins
Cook15 mins
Serves2
DifficultyMedium

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

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

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

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

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

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

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

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.