New York Strip with Garlic Confit

Skillet seared new york strip, sliced and garnished with rosemary and flaky sea salt
Image by Whitney Ott

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Serves 4

  • 1 (16-ounce) new york strip steak
  • 1 tablespoon salt
  • 1 tablespoon coarsely ground black pepper
  • 2 tablespoons refined peanut oil
  • 1 tablespoon olive oil
  • 2 tablespoons butter, sliced
  • 3-5 cloves garlic confit (recipe follows)
  • 2 thyme or rosemary sprigs
  • Homemade Steak Sauce, optional (recipe follows)
  • Homemade Steak Sauce
  • 1 tablespoon unsalted butter
  • ¼ cup minced yellow onion
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon sorghum or brown sugar
  • 2 cups San Marzano tomatoes, removed from sauce and slightly dried on a paper towel
  • 1 teaspoon worcestershire sauce
  • ½ teaspoon salt
  • 1 small knob fresh horseradish root, optional
  • Garlic confit
  • Head of garlic, separated and peeled
  • Olive oil
  • Thyme sprig
  1. Remove steak from refrigerator 30 minutes to 1 hour before cooking to bring to cool room temperature. Pat dry with paper towels. Season steak generously with salt and pepper, pressing pepper into it.
  2. Turn on exhaust fan. Heat a 10-inch cast iron skillet over high heat until just beginning to smoke. Add peanut oil, swirl to coat, and immediately add steak, pressing down with a spatula to ensure the entire steak is touching the hot surface. Drizzle with olive oil. Let it cook over high heat for 2 minutes then reduce heat by 25 percent; you are looking and listening for a strong sizzle. Cook another 2 minutes, and then turn carefully over.
  3. Place butter, garlic, and herb sprigs across top of steak. As steak cooks and butter begins to melt, use it to baste the meat. Cook until the meat feels like it is just beginning to tighten, or until it registers 135 degrees (medium-rare) on an instant-read thermometer. Remove steak to warm plate and let rest 5 minutes before serving. Drain off fat and reserve hot pan for Homemade Steak Sauce.

Homemade steak sauce:

  1. Melt butter in the hot reserved steak pan and let foam, then add onion and cook for 2 minutes or until translucent. Add vinegar and sorghum and let simmer for 1 minute. Add tomatoes and mash with a wooden spoon. Add worcestershire and salt and let cook over medium-high heat until the tomatoes are pulpy and the sauce has come together. Freshly grate about 2 tablespoons horseradish into the sauce, taste for seasoning, and serve with steaks. Grate some extra horseradish over the steaks, if desired.

Garlic confit:

  1. Preheat oven to 225 degrees. Place peeled garlic cloves in a small casserole dish and cover with olive oil. Add thyme. Cover and cook for 45 minutes to an hour until very tender. Do not brown. Store in a covered container in the refrigerator for up to a month, keeping completely submerged in oil and taking care to remove cloves with a clean spoon to avoid contamination.


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