These Porcini Dusted NY strips are the ultimate celebration meal. A beautiful cut of beef prepared to perfection, sides that sublimely accompany it, perhaps a bottle of your favorite wine. What more could you ask for?
There’s something celebratory about a steakhouse dinner. These gluten free Porcini Dusted NY Strips will leave your family and friends talking.
Having that steakhouse dinner at home has never been easier than with these gorgeous New York strips from Certified Piedmontese Real Nebraska Beef. Delivered right to your door, they offer dry aged, grass fed and grass finished, and they're truly incredible dynasty collection.
What Makes Certified Piedmontese Beef so Special?
It all starts with the cattle themselves, and the humane, environmentally friendly, sustainable way they're raised. The Piedmontese breed is naturally more muscular, yet that muscle mass remains cravably tender and decadently juicy.
Originally from the Piedmont region of Italy, these Nebraska raised cattle are never given hormones, antibiotics, or steroids.
Your first bite of Certified Piedmontese beef will be your first bite of what beef should truly taste like. And with less fat and calories but more protein, you can feel good about serving this incredible beef at your table... if it even makes it off the cutting board.
Let's Talk Beef
I want to set you up for success each and every time you cook a steak, starting with these GF Porcini Dusted New York Strips. Cooking a steak isn’t about how long it takes as much as it is cooking to your desired temperature. An instant read digital thermometer will eliminate any need for guessing.
* Rare, cool red center - 125°
* Medium Rare, warm red center - 135°
* Medium, warm pink center - 145°
* Medium Well, slightly pink center - 150°
* Well, little to no pink center - 160°
Let your meat rest both before cooking, allowing it to come to room temp and letting the muscle relax, and also after cooking so the juices redistribute in the meat instead of winding up on your cutting board.
Make sure your steak is dry before seasoning it. This will help the seasoning stick as well as give you that beautiful crust.
Always preheat your skillet. Cast iron works great for this recipe, but use what you have. You want your skillet and oil hot before you add your steaks. This will help in creating that crust when you sear the steaks as well as locking in the juices.
Gotta Have Sides
Have fun with your steak’s supporting stars. Sides are just as much part of the steak house experience.
I served these Porcini dusted New York Strips with duck fat roasted potatoes and roasted green beans. I also topped them with a rosemary-onion confit local to my area. Caramelized onion, white wine sautéed mushrooms, or frizzled shallots would be great accompaniments.
Now that you know the basics, let’s make Porcini Dusted NY strips!
- 2 Certified Piedmontese New York strips
- 1 tbsp duck fat
- ¼ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- ½ tsp porcini powder
- Fresh rosemary and thyme sprigs
- Preheat skillet over medium-high heat. Add duck fat and allow to melt
- Combine salt, pepper, and porcini powder and season both sides of the steaks.
- Add the steaks to the heated skillet. Cook the first side 3-5 minutes.
- Before flipping, add the rosemary and thyme into the skillet, infusing the duck fat with the herbaceous flavor and aroma.
- Flip the steaks, and cook for an additional 3-5 minutes. Insert your instant read thermometer into the center of the steak to make sure you’re at your preferred temp.
- Allow to rest 10 minutes before slicing.
- Serve with duck fat roasted potatoes and roasted green beans or your favorite sides. Enjoy!
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