Aged Cheddar-Crusted NY Strip with Brown Butter Glaze
A succulent, dry-aged New York strip steak pan-seared to medium-rare perfection in clarified butter. It is crowned with a luxurious, melted crust of 24-month aged sharp white cheddar and finished with a decadent drizzle of nutty noisette butter. Served alongside charred, butter-basted organic asparagus, this dish is a high-fat, low-carb masterpiece for the ultimate keto indulgence.
Recipe
Cook Time: 30 minutes
Servings: 2
Ingredients
- •2 (12-ounce) dry-aged New York strip steaks, at least 1.5 inches thick
- •4 ounces 24-month aged sharp white cheddar, finely grated
- •2 tablespoons clarified butter or ghee
- •1/4 cup unsalted European-style butter
- •1 bunch organic asparagus, woody ends trimmed
- •2 cloves garlic, smashed
- •1 sprig fresh rosemary
- •1 tablespoon extra-virgin olive oil
- •Flaky sea salt and freshly cracked black pepper to taste
Instructions
- 1Remove the steaks from the refrigerator 45 minutes before cooking to reach room temperature, then pat thoroughly dry with paper towels to ensure a perfect sear.
- 2Generously season all sides of the steaks, including the fat cap, with kosher salt and freshly cracked black pepper.
- 3Heat a heavy cast-iron skillet over medium-high heat until it begins to smoke slightly, then add the clarified butter.
- 4Place the steaks in the skillet and sear for 3 to 4 minutes per side, developing a deep mahogany crust, until the internal temperature reaches 125°F (52°C) for medium-rare.
- 5Transfer the steaks to a resting board or wire rack and allow them to rest for 5 to 7 minutes to redistribute the juices.
- 6While the steaks rest, set your oven to a high broil setting. Mound the finely grated aged cheddar onto the top of each steak in an even layer.
- 7Place the steaks under the broiler for 1 to 2 minutes, watching closely until the cheese is melted, bubbling, and forms a golden-brown crust.
- 8In the same skillet used for the steaks, toss the asparagus with olive oil and sear over high heat for 3 to 5 minutes until charred and tender-crisp.
- 9In a small, light-colored saucepan, melt the unsalted butter over medium heat. Whisk constantly as it foams, then turns a deep amber color with a nutty aroma (beurre noisette).
- 10Immediately add the smashed garlic and rosemary to the brown butter for 30 seconds to infuse, then remove from heat to prevent burning.
- 11Plate the cheddar-crusted steaks alongside the charred asparagus and drizzle the warm brown butter glaze liberally over both before serving.
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