It was my birthday and I wanted to treat myself. This epic lunch/dinner is a layered showstopper that comes together quicker than you might expect!

I don’t often eat red meat, but when I do, I usually prefer to indulge with a nice butter basted steak! This recipe pairs it with a nice and crispy bitter green salad and a super savory and tangy dressing that pulls everything together in a blanket of deliciousness.

This recipe uses a few special techniques like quick pickling red onions, salt marinating tomatoes and a guide to pan basting your steaks. If you follow the instructions, they are pretty easy to execute and everything comes together in just under 30 minutes. It’s a great recipe to treat yourself and can be easily scaled up to treat your friends and family as well!

Below is the full recipe and step by step instructions, along with some cooking notes and a social video!

Cheers,

Joey

Youtube Video:

More recipes and videos on my Youtube HERE

Full Recipe:

Pan Strip Steak, Bitter Green Salad and Savory and Tangy Dressing

It was my birthday and I wanted to treat myself. This epic lunch/dinner is a layeres showstopper that comes together quicker than you might expect!

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Servings: 2

Course: Dinner

Cuisine: American

Calories: 1435

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Steak Ingredients:

• 2 thick cut Ny Strip Steaks at least 1 ½ inches thick.
• 1 tbsp refined coconut oil or another high temp and neutral oil
• 2 garlic cloves
• 4 tbsp unsalted butter
• salt and pepper to taste

Salad Ingredients:

• ½ radicchio head cored and sliced think
• 1 cup endive cut into ½ inch pieces on a bias (root ends removed)
• ½ red onion sliced pole to pole
• 1 cup cherry or grape tomatoes sliced in half
• ¼ cup cilantro roughly chopped with stems included
• ¼ cup parmesan cheese shaved
• 1 cup red wine vinegar for red onions
• 1 tbsp toasted sesame oil
• 1 tsp salt plus more for tomatoes

Dressing Ingredients:

• 1 ½ tbsp red miso
• ½ cup mayo store bought or homemade
• ½ cup labneh or greek yogurt
• 1 oz parmesan micro-grated
• 4 anchovy fillets
• water as needed for consistency

Finishing Ingredients:

• lemon juice a drizzle, to taste
• aleppo pepper a sprinkle, to taste
• coarse salt a sprinkle, to taste

Method

 

Tempering your steak:

1. Place your steaks on a wire rack and pat each side dry with a paper towel. Liberally add salt and pepper to each and every side. Let your steak sit for about an hour outside of the refrigerator to come closer to room temp.

   Note: It’s important to wait the full hour because its a big help in getting an even cook to your steak.

Quick pickling your red onions and prepping your tomatoes:

1. Place sliced red onions in a small bowl and cover with red wine vinegar until just about fully submerged. Set aside for later.
2. Place cherry tomatoes in a small fine mesh strainer over a small bowl and toss with about 1 tsp of salt. Set aside for later.

To make the dressing:

1. In a tall but narrow vessel (like a wide mouth mason jar) combine mayo, labneh, red miso, micro-grated parmesan and anchovy fillets. Blend with an emersion blender and add water to adjust consistency. Note: Consistency should be fairly loose but not too watery. This also makes a fair more dressing than you’ll need. Extra dressing can be stored in an airtight container in the fridge for about a week.

Cooking and resting your steak:

1. Heat a carbon steel or cast iron skillet over high heat. Add coconut oil and place steak(s) in the pan, fat cap side down to start. Press them into the pan to cook for about 1 minute. Place the steak(s) down on one side, pressing down for a bit to ensure firm contact. Cook for about 3 minutes on one side and then flip and cook for another 2-3 minutes or until your steak hits 90°F/32°C. Remove from heat and let rest on a wire rack for about 6 minutes.

   Note: Use a 10” skillet for single steak cooking or a 12” skillet to cook 2 steaks at a time. You can also use 2x 13oz chef’s presses per steak when cooking to help ensure cook contact and browning.)
2. While the steak rests, in a large mixing bowl, mix together radicchio, endive and cilantro. Strain red onions and tomatoes and mix those in as well along with the shaved parmesan. Toss with sesame seed oil and about 1 tsp of salt.

Basting and second rest for your steak:

1. Wipe down your pan and heat over medium heat. Add in your garlic and butter, stirring it around until foamy. Add your steak back in the pan and baste, flipping roughly every 30 seconds to get even crusting without overcooking a particular side. Baste for about 5 minutes, until the internal temperature hits between 120°F/49°C -125°F/52°C for a perfect medium rare cook. Pull your steak and let it rest for about 5 minutes on a wire rack.

   Note: The steak will continue to cook on the rack before it begins to cool hitting 130°F/54°C which is the standard temp for a medium rare steak.
2. Once rested, Slice your steak into ½ thick pieces on a heavily slanted angle.

To plate:

1. Spoon a couple of tablespoons of dressing directly onto the center of your plate and spread it out in an even circle using the back end of your spoon. Keep your steak slice together and place them on one side of the plate, fanning them out to about ¾ of the way around the plate. Place a handful of salad in the empty part of the plate, nestled within the steaks curve. Top with some more shaved parmesan and drizzle with 1-2 tbsp of dressing.
2. Finish the plate with a drizzle of lemon juice and a sprinkle of aleppo pepper and coarse sea salt.

Nutrition

Calories: 1435kcalCarbohydrates: 14gProtein: 67gFat: 121gSaturated Fat: 46gPolyunsaturated Fat: 31gMonounsaturated Fat: 35gTrans Fat: 1gCholesterol: 290mgSodium: 2594mgPotassium: 1229mgFiber: 3gSugar: 6gVitamin A: 2003IUVitamin C: 23mgCalcium: 496mgIron: 6mg

Notes

• When cooking a steak, it’s much more consistent to go by temperature vs time
• Let your steak come to room temperature for about an hour before cooking for more even cooking

Tried this recipe?

Let us know how it was!