NY Strip in Beef Butter Sauce

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Aug 25, 2015

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NY Strip in Beef Butter Sauce

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NY Strip in Beef Butter Sauce
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Yield Servings
Author Chef Craig Deihl
Prep time
Cooking time
Total time

Description

NY Strip in Beef Butter Sauce has a richness like no other due to the combination of suet (beef fat) and Plugrá® European-Style Butter used to dress it.

Ingredients

  • Beef Butter
  • 3/4 cup ground beef fat suet
  • 2 cloves garlic, crushed
  • 1 cup water
  • 1/2 pound Butter unsalted
  • 1 tablespoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon fresh thyme, chopped
  • NY Strip Steak
  • 4 1-pound New York strip steaks each about 2 ½ inches thick
  • Salt and fresh ground black pepper
  • canola oil
  • 6 tablespoons Butter unsalted
  • 16 sprigs fresh thyme
  • Flaked Sea Salt (optional)

Instructions

Plugrá Beef Butter 
  1. Combine beef fat, crushed garlic and water in a medium saucepan. Bring to a boil.
  2. Cook until fat dissolves, the water evaporates and the garlic begins to caramelize (about 20 to 30 minutes). Stir more often the longer the mixture cooks. After 15 minutes, scrape the bottom on the pan.
  3. Once caramelized, strain mixture and place the fat in a small bowl; refrigerate until cool.
  4. Transfer cooled beef fat in a stand mixer and cream with Plugrá Butter using a paddle.
  5. Add spices and herbs and whip for 5 minutes, using the whip attachment. Mixture should resemble meringue.
  6. Place in a container and reserve until needed.
NY Strip Steak
  1. Season steak with salt and pepper, the day before preparation (if possible). If steaks are cold, allow to sit at room temperature for 25 minutes before cooking.
  2. Place a large cast iron skillet or sauté pan over medium-high heat and add enough canola oil to cover the bottom of the pan about ⅛-inch. Let the oil get hot.
  3. Carefully arrange the steaks in the pan. Cook for 2 minutes. Flip the steaks over and cook an additional 2 minutes. Reduce the heat to medium low and cook the steak for 4 minutes, turning the steaks every minute.
  4. Add the Plugrá Butter and thyme sprigs to skillet. Baste the steaks with butter for 2 minutes. The steaks should be cooked to medium-rare.
  5. Remove the steaks from pan and place on rack; brush generously on both sides with Beef Butter and let melt, let rest for 5 minutes. Transfer to paper towels and drain.
  6. Slice the steaks into ¼-inch slices and arrange on serving platter. Sprinkle with sea salt, if desired.

Notes

Suet is raw beef or mutton fat found around the loins and kidneys. Not normally used in the U.S., it can be sourced from British specialty shops, butcher shops and various sources online.