| Total: | 45 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 (18-ounce) New York strip steaks (1 1/2 inches thick)
- Extra-virgin olive oil
- Ground black pepper
- 6 egg whites
- 3 cloves garlic, minced
- 2 bay leaves
- 3 sprigs fresh rosemary, leaves only
- 1/4 bunch flat-leaf parsley, leaves only
- 4 sprigs thyme, leaves only
- 3 stems fresh sage
- 3 cups kosher salt
Instructions
- Preheat oven to 475 degrees F.
- Bring steaks out so they can come up to room temperature, drizzle with a little olive oil and a few turns of black pepper.
- Put egg whites in a large mixing bowl and gently whisk until slightly foamy. Using a mortar and pestle (or food processor), add the garlic, bay leaves, rosemary, parsley, thyme and sage. Add to egg whites with salt and combine well until it holds together like a paste.
- Take a large cast iron skillet (or 2 smaller ones) and set strip steak in the center of the skillet and mold salt paste on top of and around the sides of the steak. Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F) then pull out and rest for 7 to 8 minutes. Crack shell open – remove steak, slice and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 427 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 33 g |
| Cholesterol | 126 mg |
| Sodium | 490 mg |
| Serving Size | 1 of 6 servings |
| Calories | 427 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 33 g |
| Cholesterol | 126 mg |
| Sodium | 490 mg |
Reviews
I tried tuis recipe and ut did not turn out the way it says its suppose to the meat was undercooked and rubbery so I had to finish them in the grilp
Mighty tasty recipe! I undercooked mine then through it on a 500 degree grill for a minute on each side for a quick char. You people know that kosher salt isn’t just table salt bought at a jewish market,right? lol
I just made this for dinner ,my first time making steak!, and we all liked it really well. I only put about 2 1/3c. of Kosher salt in. I thought the salt content was fine. My husband and teenage son however, thought that it was a little to salty for their taste. Also, since I like my steak done a little more, I baked it for 20 minutes.
As a side, I’ve never had a Bernaise sauce ,I don’t know that I’ve ever even seen it. I’m sure what I made wasn’t what Tyler made, especially since I didn’t have time to search for champagne vinegar so just used white vinegar, but it was still good nonetheless. Thanks for a great steak night Tyler!
As a side, I’ve never had a Bernaise sauce ,I don’t know that I’ve ever even seen it. I’m sure what I made wasn’t what Tyler made, especially since I didn’t have time to search for champagne vinegar so just used white vinegar, but it was still good nonetheless. Thanks for a great steak night Tyler!
To all those who said it was way too salty, were you sure to use Kosher salt? I’ve run into this trap before thinking there wasn’t any difference, and there is a huge difference. If you’re positive it was Kosher salt you used, then I will be careful when trying out this recipe. Thanks!
I tried this recipe last night and it turned out great. I was glad that I had read the other reviews, as I avoided a bad meal. The steak was tender, juicey and full of flavor. I liked the saltiness. I didn’t like the color of the meat after removing the crust, but sliced and plated with the Bernaise, it looks better. Did anyone else have a problem with the egg yolks not being cooked when making the sauce? I did cook my sauce and it came out too thick. The flavor of the sauce is to die for. A great recipe.
Sorry Tyler, usually your recipes are great… I would say to others that you can find better things to do with a beautiful New York Strip. If it’s wasn’t so salty and just plain not good I would try it with another piece of beef.
Oh well you can’t win them all…
Oh well you can’t win them all…
Way too salty for my wife and I, but the dogs didn’t complain when we offered it to them.
We followed the directions to a tee. It came out looking good , smelled good.
But we might as well of served up a salt lick on a plate. Everything else worked out well. so we ate the potatoes and the salad. Then drank lots of water!
But we might as well of served up a salt lick on a plate. Everything else worked out well. so we ate the potatoes and the salad. Then drank lots of water!
I saw the episode for the first time today. I read all the reviews before I tried the recipe. I used a 2 in. prime sirloin. I thought the oven temp was supposed to be 450 and cooking time 15-20 mintues. I did the 15 followed by a 5 min. rest. Needed more time. Suffice it to say, it was not a lovely end result. Flavors were amazing, however. Salty yes, even though I had adjusted it down. I won’t give up on this dish. All serious cooks/chefs know of all the variables that can affect a dish. This dish has at least three major ones; getting the great crust requires a good salt portion and therefore can overly penetrate the meat; getting even cooking on top and bottom; proper cooking time for one’s particular over. My next test will be a two inch steak, oven at 475, and remove from iron skillet immediately after 20″ cooking time, leaving it to rest within the crust for eight minutes.. Good luck and thanks for all the other reviews.
Below are some tips that weren’t clear in the recipe that may help you have more success:
1. Once the steaks have come to room temperature, pat dry well with paper towels before adding cracked pepper.
2. Let the egg whites come to room temperature before beating
3. Beat until soft or slightly stiff peaks form. The recipe states to beat until foamy, but that would be insufficient.
If you follow these steps along with the recipe you should come out with a juicy steak that is full of flavor!