New York Steak

This recipe works with many other beef cuts as ribeye, brisket, filet mignon, hanger, porterhouse, hamburger and so on..

Make 2 days prior using. In a hot skillet sauté the minced shallots with the olive oil until light brown, deglaze with the Madera, and flambé with the cognac. Let cool. Combine all ingredients together with the exception of butter. Leave the mixture to macerate for 24 hours at room temperature then puree the mixture and add the softened butter. Process until smooth and pipe out into 20 grams portions and freeze or make a butter cylinder using plastic wrap. Freeze completely and slice. Store leftover in the freezer for up to 3 months.

Leave steaks 2 hours at room temperature prior cooking. Heat a cast iron griddle or a frying pan until very hot. Meanwhile rub meat with oil and season with fleur-de-sel or Celtic grey salt. Sear 4 minutes on each side (medium rare). Add ground black pepper at the end.
Transfer meat onto a baking tray and top with the frozen café de Paris butter. Place meat under the broiler or salamander until the herbed butter is half melted. A blow torch can be used instead. Let meat rest 4 minutes more before slicing.

Serve N.Y steak with mash potatoes, French fries, veggies, greens, or as shown with roasted fingerling potato and asparagus persillade (a mixture of minced parsley, shallots and garlic). Enjoy!