New York with Caper Mustard Sauce
Chef: Andrew Sutton
Cook Time: 2 hrs
Serves: 6-8 people
6 Prime New York Strip Steaks 10 – 12 oz. approximately 1.5 thick
Cracked black pepper
Caper Mustard Sauce:
2 Tbsp Butter
1 Shallot Minced
½ Cup Red Wine
1 Cup Demi-Glace sauce (This can be purchased at most Gourmet Grocery stores near the Butcher’s case or in the Freezer Section)
2 Tbsp Rinsed Capers
1 Tbsp Dijon Mustard
2 Tbsp Minced Chives
Hay Roasted Vegetables:
Salt & Pepper to season
Hay (You can purchase unsprayed wheat straw from a local farm or CSA)
2 carrots Cut into Sticks
8 Baby Turnips
2 Zucchini sliced thick
1 Onion Cut into Thick Slices
2 crowns of Broccoli Cut stem to desired length, just below the first of the branching (Quartered Lengthwise)
Instructions for Hay Roasted Vegetables:
Toss all vegetables with 2 Tbsp evoo and season with salt and pepper to taste.
Place vegetables in a Cast Iron Skillet.
Cover with Water Dampened Hay.
Place skillet on a grill and roast for 10-12 minutes or desired doneness.
Make sure the skillet is shaken periodically to prevent sticking or over cooking on one side.
Instructions for New York Steak:
Drizzle 1 tsp olive oil on to each Steak coating both sides of the Steak.
Season both sides of the steak with kosher salt and cracked black pepper.
Place the steaks onto a resting rack or platter and reserve for a minimum of 20 minutes up
In a Cast Iron Skillet over Medium High Heat add just enough olive oil to coat the pan; approximately 2 Tbsp.
Allow Pan to get hot.
Add Steaks to the pan with a pair of tongs (be safe)
Shake the pan as soon as the steaks have been added to prevent sticking.
Sear for 3 minutes. This will be the “show side”
Flip Steaks to opposite side (or the “backside”) and sear for an additional 3 minutes.
While still maintaining a Medium High Heat, flip steaks back to the return to the original side or “show side” and sear for 2 minutes.
Flip one last time to the backside of the steak and sauté for 2 more minutes or desired doneness.
Remove steaks from the skillet and place them on a resting rack.
Allow steaks to rest for 10 minutes before serving.
Instructions for Caper Mustard Sauce:
Whip out the Cast Iron Skillet used to sauté the steaks with tongs holding Paper towels.
Use this pan to make the sauce.
Over Medium Low Heat add 1 Tbsp butter and the minced shallots.
Sauté the shallots for 1 minute or until clear.
Deglaze with red wine and reduce to sec (almost dry)
Add Demi-glace sauce, whisk in dijon mustard and capers.
And last 1 Tbsp of butter and wisk for 1 minute over a simmer heat and serve with chopped chives added at the last minute.