Chef Skylar Bush's Skhug
"This herby bright hot sauce based on jalapenos is a great accompaniment to any grilled food. " - chef Skylar Bush
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Follow this technique by Chef Skylar Bush to the perfectly cooked grass-fed NY Strip Steak from Tennessee Grass Fed Farm.
Ingredients
Steak
- 2 (10-ounce) grass-fed NY Strip steaks (TN Grass Fed Farm)
- 1 tablespoons olive oil
- coarse sea salt and fresh ground pepper
- 1 tablespoon butter
- 1 cloves garlic, chopped
- 2 fresh rosemary or thyme springs
Fresh Herb Sauce
- 1/2 small onion
- handful each fresh basil, parsley and mint leaves
- 2 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, chopped
- lemon zest
Preparation
1. Rermove steaks from package, pat dry and refrigerate uncovered for 2 hours prior to cooking. Heat heavy oven-proof skillet until hot.
2. Sprinkle steak thoroughly with salt and pepper. Remove any extra fat from steak and melt in hot skillet over medium heat. Add olive oil to skillet. Place steak in skillet fat side down holding steak until fat is browned, about 2 minutes. Place steak down in skillet on 1 side. Cook 2 minutes or until browned.
3. Add rosemary and thyme to skillet. Add butter to skillet. Turn steak over and cook 2 minutes on other side, basting steak with browned butter. (If steak is thick, place in oven to cook to desired degree of doneness. Cooking to 125F will yield a medium rare steak.) If steak is thin, it will be done in skillet. Remove from skillet. Let steak rest 7 minutes to absorb juices.
4. To prepare herb sauce, place onion, basil, parsley, mint, in a food processor. Pulse until coarsely chopped. Add salt, vinegar (or lemon juice) and oil. Pulse again. Stir in chopped garlic. Slice steak against grain. Arrange slices on a plate and top with herb sauce.
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