New York Strip Steak

SAVORY

Aug 5

Steak Sauce, Celery Root Purée, Romanesco, Crispy Oysters, Pickled Currants

Chef Pat Pascarella of Bastone | Atlanta, GA

“I love the use of Sherry Vinegar from Spain in this recipe because it's just enough acid to cut through all the fat in the dish. When you are using this much cream or butter in a dish, it desperately needs acid. In this instance, the Sherry vinegar is the best supporting cast this dish could have.” - Chef Pat Pascarella

INGREDIENTS

Celery Root Purée:
½ head celery root
4 cloves garlic
2 shallots, sliced
2 cups heavy cream

Romanesco:
½ tablespoon extra virgin olive oil
½ tablespoon butter
4 crowns romanesco

Steak Sauce:
1 cup steak trimmings
1 clove garlic
1 shallot, sliced
1 sprig rosemary
2 cups red wine
1 cup chicken stock
½ tablespoon butter
Kosher salt

Pickled Currants:
1 tablespoon butter
½ cup currants
3 tablespoons sugar
½ cup Sherry Vinegar from Spain

Crispy Oysters:
Neutral oil
3 oysters, shucked
½ cup buttermilk
½ cup all-purpose flour
Salt

To Assemble and Serve:
Neutral oil
One 14-ounce New York strip steak
1 tablespoon butter
1 clove garlic
1 sprig rosemary

METHOD

For the Celery Root Purée:
In a small stockpot, combine celery root, garlic, shallots, cream, and enough water to cover. Bring to a boil, then reduce heat and let simmer 15 minutes. Strain and reserve liquid and solids separately. In a Vitamix blender, purée all solids until smooth. Slowly steam in reserved cooking liquid as needed until mixture reaches a pudding-like consistency. Season with salt. Return mixture to a small stockpot and keep warm.

For the Romanesco:
In a cast-iron pan over high flame, heat oil and butter. Once butter is melted, reduce heat and add romanesco. Cook 3 minutes on each side until evenly browned. Let cool.

For the Steak Sauce:
In a saucepan over high heat, sear steak trimmings until evenly browned. Add garlic and shallots. Cook until alliums are soft and translucent. Add rosemary and red wine. Cook until the mixture has reduced to a syrup-like consistency. Add chicken stock and continue to cook until the sauce has thickened and can easily coat the back of a spoon. Reduce heat and stir in butter. Keep warm.

For the Pickled Currants:
In a sautépan over low heat, brown butter. Once browned, add currants and sugar and cook until a caramel starts to form. Add Sherry vinegar and continue to cook until liquid has reduced by half. Remove from heat and let cool.

For the Crispy Oysters:
In a heavy-bottomed pot over medium-high flame, heat oil to 350°F. In a small bowl, soak oysters in buttermilk, then immediately dredge in flour. Fry oysters 3 minutes. Remove from oil and toss in a bowl with salt.

To Assemble and Serve:
In a cast-iron pan over high flame, heat oil. Place steak, cap side down, and sear 3 minutes. Flip steak to one side and cook 3 minutes. Flip and cook additional 2 minutes. Add butter, garlic, and rosemary to the pan. Baste steak 2 minutes with the aromatics and fat. Transfer to a cutting board and tent with aluminum foil. Let rest 5 minutes. Once rested, slice steak into 5 equal pieces. On a serving plate, arrange 4 dollops of Celery Root Purée on the plate. Place sliced steak on top of the dollops. Top with Romanesco and a drizzle Steak Sauce. Garnish with Pickled Currants and Crispy Oysters.

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