New York Strip Steak

smoked paprika butter

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In 1837, Delmonico’s Restaurant opened in Manhattan, New York. “The Delmonico” was one of their infamous signature dishes: a cut from the short loin. In an homage to Manhattan, that same cut today is called a New York Strip Steak. This recipe creates a tender broiled steak topped with smoked paprika butter and crispy shallots, served alongside grilled asparagus.

Difficulty Level

Total Time: 30 minutes

Active Time: 20 minutes

Ingredients

New York Steak

4 8-ounce New York strip steaks
Salt and pepper to taste

Paprika Butter

8 tablespoons unsalted butter
1 tablespoon smoked paprika
1 pinch salt, to taste
1 small pinch pepper, to taste

Grilled Asparagus

2 bunches asparagus, trimmed
2 tablespoons olive oil
1 teaspoon salt, to taste
1 pinch pepper, to taste

Toppings

1 lemon, sliced into wedges
1/4 cup fried onions

Directions

Preheat the oven to 450℉. Bring the steaks to room temperature

Lay the steaks on a baking sheet, leave space between each steak. Roast until the steak reaches an internal temperature of 125°F for rare, 135℉ for medium-rare and 145°F for medium, 8-12 minutes. Rest for 5-10 minutes before serving

Place the asparagus on a baking sheet and coat with oil, salt, and pepper. Roast for 10-12 minutes, until tender.

To make the paprika butter, place the butter in a mixing bowl and cream on medium-low speed until soft. Add the paprika, a dash of salt, and a pinch of pepper. Mix well, cover, and place in the refrigerator. (You may do this by hand with softened butter instead).

If you'd like grill marks, lightly coat the steaks with oil and season with salt and pepper. Preheat a grill to medium-high. Grill the steaks to create grill marks on both sides, 2-3 minutes per side.

Serve the steaks and asparagus with paprika butter, fried shallots, and a lemon wedge.