New York Strip Steak With Flaming Bourbon Butter - Kaldzar
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New York Strip Steak With Flaming Bourbon Butter

Steak with Roasted Garlic

New York Strip Steak With Flaming Bourbon Butter

The “New York Strip Steak” gets its name by association with Dalmonico’s Restaurant, a famous New York steakhouse, which has been serving this cut of beef since 1827.

It is hard to go wrong with steak for dinner. And one of my favorite cuts is the New York Strip Steak. This piece of meat has a bold and beefy flavor. And since it comes from the short loin of the cow, which is not an overly-used muscle, it tends to be tender, as well. With this simple recipe, I’ll show you how to prepare an impressive looking dinner that is shockingly simple to cook.

Note: Make sure you read the whole recipe before you get started, because we’re going to cook our sides at the same time!

Need an appetizer? try this: fresh peach basil and burrata salad

Roasted Garlic

The baking process caramelizes the garlic, leaving it soft, sweet, and savory. Perfect for adding a little extra kick to bites of your tender steak. I always make extra for mixing salad dressing, or smearing on bread for an any-time snack.

Whole Heads of Garlic
Olive Oil


  • Pre-heat oven to 400°F
  • Cut off the top (stem ends) of the garlic.
  • Place the garlic open-side up on a square of foil.
  • Drizzle with a bit of olive oil – maybe a teaspoon or just a tad more.
  • Sprinkle with a pinch of salt
  • Loosely close foil around the garlic to make a closed packet.
  • Roast garlic in oven for 45 minutes.

Pan-Seared New York Strip Steak

The main dish… delish! Simply seasoned, seared, and done before you know it.

New York Strip Steak
Ground Black Pepper
Avocado Oil (or other heat-withstanding oil with high smoke point)
Parsley – for garnish


  • Let your steak sit on counter to get to room temperature – about 20-30 minutes.
  • Use paper towels to pat dry both sides of steak.
  • Generously season with salt and pepper on both sides.
  • Add about 2 Tbsp oil to your cast iron skillet and place pan over med-high heat.
  • Sear the bottom of the steak until nicely browned – about 5 minutes
  • Flip the steak and sear the other side – again, about 5 minutes.
  • Remove steak from heat, tent with foil and let it rest while you make the sauce below.
  • Finely chop parsley and set aside

Flaming Bourbon Butter

This flavorful sauce adds an extra layer of savory goodness and juiciness to your New York Strip. And the fireworks are sure to wow your dinner guests. Just be sure you’ve got the windows open and nothing too flammable nearby!

Shallots – about 1/2 cup minced
Unsalted butter – 3tbsp
Bourbon Whiskey – 2 tbsp
Beef Stock – 1/2 cup


  • Finely mince shallots
  • After you’ve finished your steaks, add butter to the cast iron pan.
  • With the pan still over med-high heat, add shallots to the hot melted butter, and let cook until tender, translucent and lightly browned.
  • Add bourbon to the hot pan.
  • After letting the bourbon sizzle for about 30 seconds, set it alight with match or lighter.
  • Revel in the applause!
  • After the flames die out, add beef stock.
  • Let the sauce reduce over high heat for about 5 minutes.
  • Remove from heat.

Bake Your Own Artisan Bread!

Sauteed Shiitake Mushrooms

What goes better with steak than a side of sautéed mushrooms? That’s right… nothing! So here’s a quick way to add an umami-filled side to your steak dinner.

Mushrooms – 1lb, sliced (we used shiitake this time)
Unsalted butter – 3tbsp
red wine – 1/4 cup
Salt – 1/4 tsp or to taste
Ground Black Pepper – 1/4 tsp or to taste


  • Melt butter in pan over medium heat.
  • Add mushrooms to the pan, with a pinch of salt.
  • Once mushrooms begin to cook, add wine, pepper and more salt to taste.
  • Let cook until wine is absorbed and mushrooms are tender – about 10 minutes.
  • Remove from heat.
  • Plate with steak when ready to serve.

Garlic Green Beans

Because no dinner is complete without a serving of vegetables! Here’s a fresh serving of greens that nicely complements your hearty dinner.

Fresh Green Beans – 1lb, ends trimmed
Olive Oil – 2tbsp
Fresh Garlic – 2-3 cloves, finely minced
Salt – to taste


  • Add olive oil to pan over medium heat.
  • Once oil is hot, add garlic and let cook for about 3 minutes.
  • When garlic is fragrant and lightly cooked (not fried!), add the green beans.
  • Give the beans a few flips so all are coated with garlicky oil.
  • Let the beans cook over high heat for about 8 minutes.
  • It’s okay to have some burnt-looking blistery spots. Those = flavor!
  • Remove from heat.
  • Plate with steak when ready to serve.

Serving it up!

  • Once sauce is done, cut the steak into slices about 1/2″ thick.
  • Spoon the butter sauce over the steak slices.
  • Top with a garnish of minced parsley.
  • Serve steak along with the sides, and enjoy!

Bon Appétit!

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Dave Hughes

Editor and Contributing Author at Kaldzar

Certified Biologist and Data Scientist
Constantly curious; Curiously compassionate

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