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Pan-Roasted New York Strip and Heirloom Tomatoes

Pan-Roasted New York Strip and Heirloom Tomatoes

From: Executive chef Craig Deihl, Cypress, Charleston, SC. Yield: 4 servings.

2 Certified Angus Beef® New York strip steaks (1½-lb.), 2" thick

to taste, salt

to taste, black pepper

as needed, canola oil

3 Tbsp. butter

8 sprigs thyme

as needed, olive oil

to taste, sea salt

1½ lb. mixed variety heirloom tomatoes

2 Tbsp. saba (cooked grape juice also known as mosto cotto)

3 Tbsp. extra virgin olive oil

1 lemon, cut in half

to taste, sea salt

to taste, black pepper

for garnish, 10-12 basil leaves, torn into pieces

Season steaks with salt and pepper. Place large saute pan over medium-high heat and add enough canola oil to cover bottom of pan by ⅛ inch. Heat oil and cook steaks to medium rare, adding butter and thyme during last minute of cook time. Remove steaks from pan and let rest for 5 minutes. Slice steaks and plate with a drizzle of oil and sprinkle of sea salt.

Wash tomatoes and remove cores with melon-baller. Cut tomatoes into different shapes; larger ones can be sliced, smaller ones quartered or cut in half. Place tomatoes in bowl with saba, olive oil and juice from the lemon. Season with salt and pepper. Garnish with torn basil leaves.

PHOTO: Courtesy of Certified Angus Beef

TAGS: Food & Drink