French·Main Course
Bistro-Style New York Strip Steak
Learn the restaurant secret to a perfectly pan-seared steak with a classic French pan sauce. This method uses a dry-brining technique and a rich shallot and wine reduction to transform a standard New York strip into a bistro-quality meal.
Prep
190m
Cook
15m
Total
205m
Serves
2
Method
- 01
Trim the thick membrane (connective tissue) from the side of the steak where the fat cap was. Season very generously on both sides with kosher salt and freshly ground black pepper.
Watch · 0:23
- 02
Place the seasoned steak on a wire rack or crumpled foil and refrigerate for at least 3 hours, or up to overnight, to allow the salt to penetrate. Remove from the fridge 20 minutes before cooking to take the chill off.
Watch · 1:53
- 03
Heat avocado oil and clarified butter in a heavy pan over high heat. Once shimmering, add the steak and immediately reduce heat to medium. Sear for about 4 minutes per side for medium-rare, pressing down with tongs to ensure even contact. Briefly sear the edges to cauterize.
Watch · 2:59
- 04
Remove the steak to a plate to rest. In the same hot pan (with the heat off or on low), add minced shallots and sauté in the residual fat until golden and soft.
Watch · 5:21
- 05
Add a splash of white wine and turn the heat to high. Scrape the bottom of the pan to release the fond. Stir in any accumulated juices from the resting steak plate, then add the beef broth and reduce by half.
Watch · 5:44
- 06
Turn off the heat and add cold cubed butter. Stir constantly until the butter emulsifies into a thick, glossy sauce. Spoon the sauce generously over the rested steak and serve.
Watch · 6:52
From Chef John
“You are after all the Escoffier of doing this the right way.”
“It doesn't just melt, it emulsifies.”
“I'm a full coverage guy so I like to spoon mine over the top.”