Recipe courtesy of Ray's The Steaks
Episode: Washington DC
NY Strip House Special
Total:
45 min
Active:
45 min
Yield:
1 serving
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
1 serving
Level:
Easy

Ingredients

  • Steak seasoning, for sprinkling
  • Coarse sea salt
  • One 12- to 16-ounce prime aged NY strip steak (1 1/2-inches thick)
  • Freshly cracked black peppercorns
  • Canola oil, for searing
  • Butter, for sauteing
  • 4 cloves garlic, crushed 
  • 1 shallot, minced 
  • 4 ounces button mushrooms 
  • Salt and freshly ground black pepper
  • 2 to 4 ounces aged brandy or cognac 
  • 4 ounces heavy cream 
  • Basil, fresh or dried
  • Roquefort, gorgonzola or Danish blue cheese crumbles, for serving

Directions

Liberally sprinkle steak seasoning and sea salt on both sides of the steak. Put a thick layer of crushed peppercorns on a plate and forcefully press one side of the steak into the peppercorns until completely coated. Leave the other side pepper-free.

Heat an 8- to 10-inch cast-iron skillet until white-hot (put earplugs or cotton balls in your ears for when the smoke detector goes off).

Pour a tiny amount of canola oil in the center of the skillet and immediately add the steak peppercorn-side down and cook for 6 minutes. Do not move or agitate the steak or the skillet. Smoke will billow and the peppercorns will blacken. This is where the unique flavor comes from.

Flip the steak and cook for another 6 minutes. Remove the steak from the skillet and set aside on a warm plate uncovered.

Reduce the heat under the skillet to medium (the skillet will retain the heat from earlier) and add a generous pad of butter, immediately followed by the garlic and shallots, and then immediately add the mushrooms. Do not shake the pan or stir the mushrooms; allow them to sear, brown and caramelize without releasing their water. Season with salt and pepper. When nicely seared, remove the skillet from the heat onto a trivet and deglaze with the brandy (flame ups are NOT cool!) and scrape the browned bits from the bottom of the pan. Add the heavy cream and the dry basil if using (wait to add fresh basil).

Set the skillet over low heat and cook until the cream bubbles like a volcano. Return the steak to the sauce peppercorn-side up, to warm it up (for medium rare or medium).

Remove the steak and place on a warmed plate or, if sharing, slice 1/2-inch thick slices at a 60-degree angle to the cutting board. Pour the sauce around or under (but not on top of) the steak. Top with the fresh basil if using and the cheese crumbles, and then serve.

Cook's Note

Sirloin, filet mignon, hanger or skirt steak can be used in place of the NY strip steak. Although the steak seasoning at Rays the Steaks is a secret recipe, they use a mixture of salt, black pepper, granulated garlic, granulated onion, smoked paprika and ground turmeric. You can make your own version of the seasoning or use your favorite store-bought steak seasoning. For medium-well or well-done steak, use the same methods and cook times, but use a steak that is no more than 3/4-inch thick.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Pizza with NY Strip, Blue Cheese and Balsamic Glaze

Recipe courtesy of Bobby Flay

Striped Basstrami

Recipe courtesy of Wayne Harley Brachman

Striped Bass Clay Pot

Recipe courtesy of Starry Kitchen

Striped Christmas Sugar Cookies

Recipe courtesy of Zoe Francois

Grilled Strip Steak

Striped Bass Crudo

Recipe courtesy of Cooking Channel

Whole Striped Bass

Recipe courtesy of Alton Brown

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here