New York Strip Steaks with Homemade Steak Sauce

Seek out aged beef for this recipe — it has a rich, complex flavor that steak lovers will appreciate. Steak sauce is easy to make yourself, keeps for months in the refrigerator, and tastes far better than anything from a bottle. For a steak-house-style meal, serve with onion rings and sauteed spinach with a touch of cream and pinch of chile flakes.

 

New York Strip Steaks with Homemade Steak Sauce

 

For the steak sauce:

1 cup (8 oz./250 g.) tomato ketchup

1/4 cup (1/4 oz./7 g.) dried porcini mushrooms

1/4 cup (2 fl. oz./60 ml.) Worcestershire sauce

1/4 cup (2 fl. oz./60 ml.) fresh lemon juice

1/4 cup (2 fl. oz./60 ml.) white vinegar

3 Tbs. Thai or Vietnamese fish sauce

1/2 cup (2 1/2 oz./75 g.) finely chopped white onion

1 clove garlic, minced

3 Tbs. reduced-sodium soy sauce

2 Tbs. firmly packed dark brown sugar

1 Tbs. dry mustard

 

2 boneless New York strip steaks, each about 3/4 lb. (375 g.) and 1 1/4 inches (3 cm.) thick

1 Tbs. olive oil, plus more for pan

Kosher salt

 

To make the steak sauce, in a saucepan, whisk together 1/4 cup (2 fl. oz./60 ml.) water with the ketchup, mushrooms, Worcestershire sauce, lemon juice, vinegar, fish sauce, onion, garlic, soy sauce, sugar and mustard. Bring to a boil, then reduce the heat, partially cover, and simmer gently until the sauce is thick, chunky, and very aromatic, about 45 minutes. Pass the sauce through a fine-mesh sieve to remove the solids. (The recipe makes 1 1/2 cups/12 fl. oz./375 ml. The sauce can be refrigerated for up to 2 months.)

 

Rub both sides of the steaks with the 1 tablespoon oil. Let stand at room temperature for 1 hour.

 

Heat a large, ovenproof frying pan over high heat until it is very hot, about 3 minutes. Season both sides of each steak generously with salt. Add enough oil to the pan to coat the bottom and reduce the heat to medium-high. When the oil is shimmering, use tongs to place the steaks in the pan without letting them touch. Sear without moving them for 2 1/2 minutes. Turn the steaks and sear for 2 minutes more. Transfer to a rack set over a plate and let stand for at least 30 minutes or up to 1 hour.

 

About 30 minutes before serving, preheat the oven to 425°F (220°C). Return the steaks to the pan, place in the oven, and cook until an instant-read thermometer inserted into a steak registers 130°-135°F (54°-57°C) for medium-rare, 11-12 minutes, or to your desired doneness. Transfer the steaks to the rack and let rest for about 5 minutes. Arrange the steaks on plates, top with some of the sauce, and serve at once. Serves 2.

 

Recipe from The Cook & the Butcher, by Brigit Binns.