New York Steak with Caper Mustard Sauce

NewYorkSteakwithCaperMustard

For a decadent flavor, follow this recipe for New York Steak with caper mustard sauce. Recipe shared by Andrew Sutton on Bringing It Home with Laura McIntosh.

Total time: 2 Hours

Yield: 6-8

Course:
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Ingredients

  • 6 Prime New York Strip Steaks 10 – 12 oz. approximately 1.5 thick
  • Demi-Glace Sauce
  • EVOO
  • Kosher Salt
  • 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:
  • EVOO
  • 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)

Directions

  1. Instructions for Hay Roasted Vegetables:
  2. Toss all vegetables with 2 Tbsp evoo and season with salt and pepper to taste.
  3. Place vegetables in a Cast Iron Skillet.
  4. Cover with Water Dampened Hay.
  5. Place skillet on a grill and roast for 10-12 minutes or desired doneness.
  6. Make sure the skillet is shaken periodically to prevent sticking or over cooking on one side.
  7. Instructions for New York Steak:
  8. Drizzle 1 tsp olive oil on to each Steak coating both sides of the Steak.
  9. Season both sides of the steak with kosher salt and cracked black pepper.
  10. Place the steaks onto a resting rack or platter and reserve for a minimum of 20 minutes up.
  11. 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).
  12. Shake the pan as soon as the steaks have been added to prevent sticking.
  13. Sear for 3 minutes. This will be the “show side”
  14. Flip Steaks to opposite side (or the “backside”) and sear for an additional 3 minutes.
  15. 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.
  16. Flip one last time to the backside of the steak and sauté for 2 more minutes or desired doneness.
  17. Remove steaks from the skillet and place them on a resting rack.
  18. Allow steaks to rest for 10 minutes before serving.
  19. Instructions for Caper Mustard Sauce:
  20. Whip out the Cast Iron Skillet used to sauté the steaks with tongs holding Paper towels. Use this pan to make the sauce.
  21. 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.)
  22. Add Demi-glace sauce, whisk in dijon mustard and capers.
  23. 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.
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