New York Steak with Caper Mustard Sauce

Ingredients

• 6 Prime New York Strip Steaks 10 – 12 oz. approximately 1.5 thick
• Demi-Glace Sauce
• EVOO
• Kosher Salt
• Cracked black pepper

Caper Mustard Sauce:

• 2 Tbsp Butter
• 1 Shallot Minced
• ½ Cup Red Wine
• 1 Cup Demi-Glace sauce (This can be purchased at most Gourmet Grocery stores near the Butcher’s case or in the Freezer Section)
• 2 Tbsp Rinsed Capers
• 1 Tbsp Dijon Mustard
• 2 Tbsp Minced Chives

Hay Roasted Vegetables:

• EVOO
• Salt & Pepper to season
• Hay (You can purchase unsprayed wheat straw from a local farm or CSA)
• 2 carrots Cut into Sticks
• 8 Baby Turnips
• 2 Zucchini sliced thick
• 1 Onion Cut into Thick Slices
• 2 crowns of Broccoli Cut stem to desired length, just below the first of the branching (Quartered Lengthwise)

Instructions

1. 1
   Instructions for Hay Roasted Vegetables:
2. 2
   Toss all vegetables with 2 Tbsp evoo and season with salt and pepper to taste.
3. 3
   Place vegetables in a Cast Iron Skillet.
4. 4
   Cover with Water Dampened Hay.
5. 5
   Place skillet on a grill and roast for 10-12 minutes or desired doneness.
6. 6
   Make sure the skillet is shaken periodically to prevent sticking or over cooking on one side.
7. 7
   Instructions for New York Steak:
8. 8
   Drizzle 1 tsp olive oil on to each Steak coating both sides of the Steak.
9. 9
   Season both sides of the steak with kosher salt and cracked black pepper.
10. 10
    Place the steaks onto a resting rack or platter and reserve for a minimum of 20 minutes up.
11. 11
    In a Cast Iron Skillet over Medium High Heat add just enough olive oil to coat the pan; approximately 2 Tbsp. Allow Pan to get hot. Add Steaks to the pan with a pair of tongs (be safe).
12. 12
    Shake the pan as soon as the steaks have been added to prevent sticking.
13. 13
    Sear for 3 minutes. This will be the “show side”
14. 14
    Flip Steaks to opposite side (or the “backside”) and sear for an additional 3 minutes.
15. 15
    While still maintaining a Medium High Heat, flip steaks back to the return to the original side or “show side” and sear for 2 minutes.
16. 16
    Flip one last time to the backside of the steak and sauté for 2 more minutes or desired doneness.
17. 17
    Remove steaks from the skillet and place them on a resting rack.
18. 18
    Allow steaks to rest for 10 minutes before serving.
19. 19
    Instructions for Caper Mustard Sauce:
20. 20
    Whip out the Cast Iron Skillet used to sauté the steaks with tongs holding Paper towels. Use this pan to make the sauce.
21. 21
    Over Medium Low Heat add 1 Tbsp butter and the minced shallots. Sauté the shallots for 1 minute or until clear. Deglaze with red wine and reduce to sec (almost dry.)
22. 22
    Add Demi-glace sauce, whisk in dijon mustard and capers.
23. 23
    And last 1 Tbsp of butter and wisk for 1 minute over a simmer heat and serve with chopped chives added at the last minute.