Pan-Seared NY Strip Steak with Truffle Corn Succotash
Chef Tyler
Rated 5.0 stars by 1 users
Author:
Chef Tyler
Servings
2
Prep Time
30 minutes
Cook Time
20 minutes
Hey everyone, Chef Tyler here! Today, we’re bringing some gourmet flair to a classic dish with our Pan-Seared NY Strip Steak and Truffle Corn Succotash. This meal is perfect for a special occasion or just when you want to treat yourself to something truly delicious. Let's get cooking! 🥩🌽🍴
Ingredients
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2 russet potatoes
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¼ cup olive oil
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1 ear sweet corn ❄
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1 ounce bacon ❄
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1 ounce sun dried tomatoes
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1 bunch scallions ❄
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4 tablespoons unsalted butter ❄
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Balinese Truffle Salt, to taste
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1 NY strip steak ❄
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1 clove garlic
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½ bunch thyme ❄
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2 ounces Black Truffle Gastrique ❄
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1 handful baby spinach ❄
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Kosher salt, to taste
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Aluminum foil
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Paper towels
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Knife & cutting board
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1 large saute pan & 1 large cast iron pan (or 2 large saute pans)
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Large wooden spoon & metal spoon
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Tongs
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Measuring spoons
Mise en Place 🔪
Directions
Homework: ½ Hours Before Cooking 🕛
Preheat your oven to 400F
Prick each potato with a fork and rub with 1 tsp olive oil (save the remaining oil for later!). Season with a pinch of kosher salt and wrap in aluminum foil. Bake until tender, about 1 hour.
***15 minutes before cooking*** Remove the steak from its packaging and pat dry with paper towels. Set aside on a paper towel-lined plate at room temperature to temper.
Prep 🥒
Shuck and kernel the corn. Slice the scallions. Dice sun dried tomatoes and bacon. Set aside.
How to Cook 🍳
In a large saute pan over medium heat, melt ½ tablespoon butter. When the butter begins to sizzle, add the bacon and stir occasionally until the fat has rendered, about 2 minutes. Add the corn and a pinch of Balinese Truffle Salt and stir for 1 minute to warm.
Add the Gastrique and tomatoes and stir until the corn is glazed and the liquid has evaporated, about 2 minutes.
Turn off the heat and stir in the scallions. Taste and use Balinese Truffle Salt to adjust the seasoning. Set aside.
Open your windows and blast your oven vents!!!!!! Heat a large cast iron skillet or saute pan over high heat.
Pat the steak dry and season generously on all sides with Balinese Truffle Salt.
Add 2 tablespoons of olive oil to the pan. When the oil begins to smoke, add the steak. Flip every 30 seconds or so until it’s nicely browned on all sides and it passes the “bounce test,” about 5 minutes for medium-rare (or 3 minutes longer for well done).
Smash the garlic clove and add it to the pan, along with 2 tablespoons of butter and the thyme. Use a large spoon to baste with the garlic-thyme-butter for one minute.
Remove the steak from the pan and set aside on a cutting board to rest, topped with the garlic and thyme.
Reheat the Corn Succotash over medium heat. Once warm, turn off the heat and fold in the spinach to gently wilt.
Slice each baked potato and pinch to open. Add the remaining butter and a healthy pinch of Balinese Truffle Salt.
Carve the steak and plate it up alongside that beautiful baked potato and delicious Truffle Succotash. Season with Balinese Truffle Salt. Dig in!!
Recipe Video
Recipe Note
This class includes Black Truffle Gastrique. We’ve shared the recipes below so you can recreate them in your own kitchen.
Ingredients:
2 tablespoons wildflower honey
2 tablespoons sherry vinegar
½ teaspoon chopped Truffle Carpaccio
Shopping List
Basics:
Aluminum foil
Paper towels
olive oil
Kosher salt
Produce:
2 russet potatoes
1 ear sweet corn
1 bunch scallions
1 clove garlic
½ bunch thyme
1 bag baby spinach
Dairy:
1½ sticks unsalted butter
Meat:
1 ounce smoked bacon
1 14 ounce NY strip steak
Dry goods:
1 jar sundried tomatoes in olive oil
1 jar wildflower honey
Sherry vinegar
Corn whiskey, we like White Dog from Buffalo Trace (optional)
Truffle Shuffle:
Balinese Truffle Salt (or regular table salt)
1 jar Black Truffle Carpaccio (optional)
To make the Truffle Gastrique
1. In a small pot on low heat, melt together 2 tablespoons of wildflower honey with 2 tablespoons of sherry vinegar. Once melted, remove from heat, stir in ½ teaspoon chopped Truffle Carpaccio, and set aside.