Pan-Seared New York Strip with Bourbon Cream Sauce2015-08-11
- Servings : 1 to 4
- Cook Time : 9m
This recipe is from the book:
Fire and Smoke: A Pitmaster’s Secrets
Some of my favorite wine country memories are of time spent at the house of Pete and Kathy Seghesio outside of Healdsburg, California. Most ofter their parties start with a wine and charcuterie tasting in their tower overlook, and as the night progresses, the gathering ultimately finds it,s way to the kitchen, where they have an indoor wood-fired oven.
Don’t make the mistake of thinking that wood-fired ovens are only good for pizza. Fact is, anything you can cook in a standard, less flavorful oven can be cooked in a wood-fired one. This is about the only indoor substitute for the outdoor grill. It was at the Seghesios’ that I had my first steak cooked in a wood-fired oven. I found a way to re-create that amazing flavor on my grill back home, and trust me, it’s worth a try.
TSG Tip: The recipe in the book says to use 4 steaks but it works just as well with one steak. Keep everything else the same and just ladle on more of the sauce or you can cut it in half if using one or two steaks.
Singlearity Score: 2 out of 5
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- 1 to 4 (1-inch-thick) New York strip steaks
- ¼ cup extra-virgin olive oil
- Kosher salt and coarsely ground black pepper
- ¾ cup bourbon
- ¾ cup heavy cream
- 1 teaspoon soy sauce
- 1 ½ teaspoons minced garlic
Build a charcoal fire for direct grilling. Put a cast iron skillet on the cooking grate, close the grill lid, and preheat it to 500°F TSG Tip: Use Hickory, Oak, or Mesquite wood for the smoke. (I have a gas grill and used Hickory chips in my smoke box.)
Coat the steaks with the olive oil. Season them generously with salt and pepper.
Put the steaks in the skillet, close the grill lid, and cook for 4 minutes on each side for medium. Remove the skillet from the grill and set it on a heat proof surface. Transfer the steaks to a cutting board and let them rest for 10 minutes.
Pour the bourbon into the hot skillet. Stir in the cream, soy sauce, and garlic.
Serve the steak whole or cut each into 1/4-inch slices. Drizzle generously with the bourbon cream sauce.