New York Steak with Crispy Roasted Potatoes & Bordelaise
New York Steak with Crispy Potatoes & Bordelaise is one of those classic steakhouse recipes that, once you master it at home, may have you wondering, “Why go out?” A perfectly cooked New York strip steak paired with crispy roasted potatoes and a rich, velvety homemade Bordelaise sauce feels every bit as special as something you’d order at your favorite steakhouse. I like to make the Bordelaise first because it can hold on the stovetop and be gently reheated just before serving—one less thing to worry about when it’s time to cook the steaks, then you’re already ready to go! Sometimes a great sauce is all it takes to completely elevate a dish, and Bordelaise, with its deep red wine flavor, is definitely that extra touch.
And don’t overlook the potatoes! They’re crispy and golden on the outside with that soft, pillowy center you want, and sturdy enough to soak up any Bordelaise that happens to make its way across the plate—which may be my favorite part. Together, the steak, potatoes and sauce make a restaurant-quality steak dinner at home that feels impressive without being overly complicated. Whether you’re cooking for date night, entertaining friends or celebrating a special occasion, this New York strip steak recipe is proof that you really can create a steakhouse dinner at home!
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Course
Entree
Cuisine
American Steakhouse
Servings
2 servings
Ingredients
New York Steak & Bordelaise
Bordelaise:
3 Tbsp. butter, plus another Tbsp.
2 shallots, diced
1 carrot, chopped
1 bay leaf
2 sprigs thyme
½ tsp. kosher salt
¼ tsp. black pepper
1 cup red wine
2 cups beef stock
4.5 oz. demi glace
1 tsp. white wine vinegar
2 New York Steaks:
Kosher salt & black pepper
Avocado Oil
2-3 Tbsp. butter
3 garlic cloves, smashed
2 sprigs fresh thyme
2 sprigs fresh rosemary
Flaky salt to garnish, if desired
Roasted Baby Potatoes:
1 lb. baby potatoes
Avocado oil
Kosher salt & black pepper
2 Tbsp. butter
1 sprig fresh rosemary
2 sprigs fresh thyme
Flaky sea salt for garnish, if desired
Instructions
For the Bordelaise Sauce:
1. In a saucier, add 3 Tbsp. butter over medium low heat, add shallots and chopped carrot, cook, stirring, until softened.
2. Add bay leaf, sprigs of thyme, kosher salt & black pepper. Stir to combine.
3. Add red wine, increase to a boil, reduce to a simmer, until alcohol is burned off and reduced by about half (about 7 mins).
4. Add the beef stock, bring back to a boil, immediately reduce to a simmer. Simmer for about 20 mins.
5. Strain the sauce into a bowl to remove the solids and return to the saucier.
6. Add demi-glace and simmer another 3-4 mins. until it is incorporated into the sauce. Finish with 1 Tbsp. butter and a splash of white wine vinegar. Hold on the stovetop until ready to serve.
7. Pat steak completely dry and allow to come to room temp for about 30 mins. Liberally salt and pepper on all sides just before cooking.
8. Heat a nonstick skillet over medium high heat for 1-2. Mins. Add 1-2 Tbsp. avocado oil.
9. Add the steak to the pan, pressing to sear evenly.
10. Cook steak for 3-4 mins. and then flip the steak to sear another 4 mins. Turn to sear each side, until desired doneness is achieved, also depending upon how thick the steak is.
11. During the last few mins, of cooking, add a few Tbsp. of butter, smashed garlic, fresh thyme and rosemary. Use a large spoon to baste the steak while holding the pan at an angle toward you.
12. Finish with flaky salt, allow to rest tented with foil, slice and serve with roasted potatoes and bordelaise sauce.
For the Roasted Baby Potatoes:
1. Preheat the oven to 400F.
2. Clean the baby potatoes, slice in half and roll completely dry in a clean kitchen towel. Add them to a bowl and toss with avocado oil, salt and pepper.
3. Add equal amounts of avocado oil and butter to a skillet over medium heat. Add the sprigs of rosemary and thyme to the pan and allow them to infuse the oil, remove them about 3 mins. later before they burn and discard.
4. Next, add the potatoes, cut side down. Shallow fry the potatoes for about 5 mins. until golden brown.
5. Flip and fry another few mins. Place them in the oven to continue cooking through, about 10 mins.
6. Remove and sprinkle with flaky salt while hot. Serve with the New York Steak & Bordelaise sauce.
Notes
Enjoy making New York Steak with Crispy Potatoes & Bordelaise! Let me know what you think.
For additional recipes, you might like to try these sides as well: Steak Frites with Peppercorn Sauce, Filet Mignon with Horseradish Gorgonzola Sauce, and Steakhouse Filet Mignon with Red Wine Reduction.