Summer NY Strip

Grilled Corn Cream

yields 1/2 quart

  • 2 cups grilled corn kernels
  • 1 cup half & half
  • 3 T butter

Combine corn kernels, half & half, and butter in high-speed blender.  Blend until completely smooth; season with salt and pepper.

Baby Heirloom Tomato Salad

  • 1 cup halved baby heirloom tomatoes
  • 1 T finely chopped chives
  • 1 t balsamic vinegar
  • 1 t olive oil

Combine all ingredients in bowl; season with salt & pepper.

NY Strip

reverse sear method

  • 2 thick-cut grassfed NY Strip steaks
  • 1/2 t oil
  • 2 T butter
  • 1 onion roughly chopped

Pre-heat oven to 250°.  Arrange chopped onion in cast iron pan (onion will be used as a grate); season steaks and place on top.  Place steaks in oven, and cook until temperature reaches 20° below desired doneness (for medium-rare, remove from oven at 110°); set steaks aside and discard onion.  Add oil to cast iron and heat on stove top at high; until oil is shimmering.  Season steaks again, and add to pan.  Add butter to pan.  Continually baste while cooking; flip steaks halfway through.  Cook steaks until temperature reaches about 5-10° under temp for desired doneness.  Remove steaks and allow time to rest on cutting board for about 5 minutes.  

Plating:

Spoon a few T of the grilled corn cream onto plate.  Slice steak in about 1 in. pieces.  Arrange steak directly on corn cream.  Spoon tomato salad along side.  Garnish with additional chives and maldon salt.

Pairing:

cocktail: Peach Pimm's Cup

beer: an American IPA is a nice way to go here.  The bitterness from the hops cut through the richness of the corn cream and the fattiness of the steak.  Some beers to look for: Bell's Two Hearted, The Alchemist Focal Banger, Bear Republic Racer 5.