New York Strip Steak with Black Garlic Butter

This New York Strip Steak recipe from Chef Brooke Williamson is served with a black garlic butter, chimichurri smashed potatoes and crispy onion strings


  • 2 16 oz New York Strip
  • 3-4 Tbsp Black Garlic Butter
  • 8 oz Chimichurri Smashed Potato
  • 2 cup Crispy Onion Strings
  • Salt & Pepper, to taste
  • Neutral oil for searing

Black Garlic Butter:

  • 1 cup Butter, unsalted, softened
  •  4 cloves Black garlic 
  • 2 Tbsp Shallots, minced 
  • 1 tsp Thyme leaves, minced
  • Salt & Pepper, to taste

Chimichurri Smashed Potatoes

  • 8 oz New potatoes, small
  • 1 cup Olive oil
  • 1/2 cup Parsley leaves, roughly chopped
  • 1/4 cup Red wine vinegar
  • 3 cloves Garlic, chopped
  • 2 Fresno chilies, sliced
  • 1 Lemon, zest and juice
  • Salt, to taste 
  • Neutral oil for frying

Crispy Onion Strings

  • 2 cup Sweet yellow onion, thinly sliced
  • 1/2 cup Cornstarch
  • Salt, to taste
  • Neutral oil for frying


  1. Preheat your oven to 375 degrees F.  
  2. Pat dry the New York Strip steak and season both sides liberally with salt and pepper.   
  3. Heat a large cast iron pan over medium high heat until you start to see wisps of smoke come off the surface of the pan. Add enough oil to coat the bottom of the pan. 
  4. Press the steak onto the surface of the cast iron, ensuring full contact. Cook the steak until seared deep golden brown on the first side, approximately 4-5 minutes. Flip the steak and place into a hot oven. Cook until medium rare or to an internal temperature of 145 degrees F as measured by a meat thermometer.  
  5. Remove your steaks and allow them to rest on a clean plate. When ready to serve, slice across the grain. 
  6. Place a portion of the Chimichurri Smashed Potatoes on one side of the plate. Place the sliced New York Strip next to the potatoes and top with a quenelle or dollop of Black Garlic Butter. Top the potatoes with Crispy Onion Strings and enjoy!

Black Garlic Butter

  1. In a medium bowl, combine the softened butter, black garlic cloves, shallots and thyme. Using the back of a spoon or rubber spatula, take care to smash the black garlic cloves and thoroughly mix all the ingredients. Season with salt and freshly cracked black pepper to taste. Cover and place in the refrigerator until ready to serve. 

Chimichurri Smashed Potatoes

  1. Rinse and scrub the new potatoes. Place the clean potatoes in a pot and cover with cold water, taking care to cover with a couple extra inches of water to allow for evaporation. Bring the water to a boil, then reduce to a gentle simmer. Cook the potatoes until fork tender.
  2. While the potatoes are simmering, combine the olive oil, red wine vinegar, garlic cloves, fresno chili, lemon zest and juice in a small bowl. Stir to combine and season with salt and freshly cracked black pepper to taste. Hold at room temperature until ready to serve.  
  3. When the potatoes are fully tender, strain them from the water and place onto a sheet pan. Using the back of a small pot or large spoon, smash the potatoes flat to expose some of the tender insides and create some craggy edges.  
  4. Heat 2-3 inches of neutral oil in a heavy bottomed pot until the oil reaches 350 degrees F. Fry the potatoes in batches until all sides are golden brown and crisp. Remove with a slotted spoon or spider and drain on a paper towel lined plate. Season with salt while the potatoes are still hot.  
  5. Just before serving, place the potatoes in a medium bowl, top with a few spoonfuls of chimichurri and toss to coat. 

Crispy Onion Strings

  1. Heat 2-3 inches of neutral oil in a heavy bottomed pot until the oil reaches 350 degrees F. While the oil is heating, place the thinly sliced onions in a medium bowl and add the cornstarch. Mix the onion strings to separate them and fully coat with cornstarch.
  2. Fry the onions in batches until golden brown and crispy. Remove to a paper towel lined plate and allow any excess oil to drain off. Season with salt while the crispy onion strings are still hot.

Nutrition information per serving, 4 servings: 597 Calories; 23.3 g Total Fat (10.3 g Saturated Fat; 0.2 g Trans Fat; 1.1 g Polyunsaturated Fat; 8.4 g Monounsaturated Fat); 179 mg Cholesterol; 3369 mg Sodium; 24 g Total Carbohydrate; 4.5 g Dietary Fiber; 13.6 g Total Sugars; 3.6 g Added Sugars; 62 g Protein; 125.9 mg Calcium; 5.5 mg Iron; 1025 mg Potassium; 0.4 mg Riboflavin; 22.2 mg Niacin; 1.4 mg Vitamin B6; 3.3 mcg Vitamin B12; 482 mg Phosphorus; 10.5 mg Zinc; 62.5 mcg Selenium; 85.5 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Iron, Zinc, Selenium, Phosphorus and Potassium; and a good source of Dietary Fiber and Choline.

Nutrition information per serving, 2 servings: 1400 Calories; 81 g Total Fat (27 g Saturated Fat; 2.1 g Trans Fat; 17.1 g Polyunsaturated Fat; 32.2 g Monounsaturated Fat); 333 mg Cholesterol; 820 mg Sodium; 67 g Total Carbohydrate; 5.6 g Dietary Fiber; 8.8 g Total Sugars; 0 g Added Sugars; 99 g Protein; 136.7 mg Calcium; 13.9 mg Iron; 2127 mg Potassium; 0.3 mcg Vitamin D; 1.5 mg Riboflavin; 39.4 mg Niacin; 2.9 mg Vitamin B6; 13.9 mcg Vitamin B12; 1020 mg Phosphorus; 15.3 mg Zinc; 89 mcg Selenium; 273.6 mg Choline

A serving of this recipe provides an excellent source of protein, riboflavin, niacin, vitamin B6, vitamin B12, iron, zinc, selenium, calcium, phosphorus, potassium and choline.

Chef Brooke Williamson