Chef Russell La Casce from ZuZu Restaurant & Cafe shares a wonderful recipe for a New York strip.


• 1 14-ounce Prime NY strip

• 2 cloves of garlic mashed

• 2 sprigs of thyme

• 2 ounces of cold butter, cubed

• 1 pound of mixed wild mushrooms

• 1 ounce of brandy

• 1 shallot, sliced

• 1 clove garlic, sliced

• 1 ounce of butter

• 1 ounce of chives, chopped

• Salt and pepper to taste

• 2 pounds of pee wee potatoes or fingerlings, cut in half

• 5 brown anchovy filets, chopped

• Canola or vegetable oil

for chimichurri

• 1/2 ounces of rosemary, picked

• 1/2 ounces of thyme, picked

• 2 ounces of Italian parsley, cleaned

• 2 garlic cloves

• Vinegar to taste

• Extra virgin olive oil to taste

• Salt and pepper to taste


for potatoes

Toss potatoes with oil and chopped anchovies, roast in a 350 degree oven until tender.

for chimichurri

To make the chimichurri, place the first three ingredients in a blender.

Add a splash of vinegar, salt, pepper, and 2 ounces of oil.

Turn blender on low and slowly drizzle more oil into the blending process.

Do not over blend, you want the consistency to be a little chunky.

for New York strip

Season steak with salt and pepper.

In a hot cast iron pan, sear steak on both sides until nice and caramelized, 4 minutes on each side.

Add smashed garlic cloves, thyme, and butter and turn heat all the way up.

Baste the hot butter over steak and remove from pan once steak is at 115 degrees.

Let rest for at least 10 minutes.

In the same pan, add shallots, garlic and mushrooms.

Sauté for 2 minutes, remove from heat, add brandy and flame off alcohol, and go back on the heat.

Scrape the fond from the bottom and add butter and chopped chives.

To plate, slice the New York Strip and shingle.

Spoon mushrooms over the top, place potatoes on the plate, and drizzle chimichurri on and around the steak.

Recommended for you