Truffle Soy New York Strip with Crispy Garlic

Name: Truffle Soy New York Strip with Crispy Garlic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian American
Ingredients: 2 New York strip steaks, 12–14 ounces each; 1 tablespoon tamari or soy sauce; 1 teaspoon kosher salt; ¾ teaspoon black pepper; 1 tablespoon neutral oil; 4 tablespoons unsalted butter; ½ teaspoon truffle oil; 5 garlic cloves, thinly sliced; 2 scallions, thinly sliced

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Truffle Soy New York Strip brushes strip steaks with tamari, sears them, and finishes with truffle butter, crispy fried garlic, and scallion.

Jump to Recipe

Truffle oil has a reputation for entering a room before the food does, so this steak uses it where it behaves best: as part of the finish, not as cooking oil. A New York strip gets a hard sear and proper rest, then soy, butter, truffle, and crisp garlic bring savory depth without covering up the beef.

The garlic deserves separate attention. Thin slices can go from pale to bitter in seconds, so fry them gently and pull them when they are golden, not mahogany. Sear the strip in a hot pan, cook to your preferred internal temperature, and rest before slicing. Soy adds salt and umami, butter rounds it out, and a restrained amount of truffle gives the steak an earthy aroma that reads luxurious rather than like the dining room was attacked by cologne.

Scatter the crispy garlic at the end so it stays crunchy. This is a steakhouse-style finish built from a handful of strong flavors, which means restraint is not boring here; restraint is the entire trick.

Prep15 minutes

Cook20 minutes

Total35 minutes

Serves2 servings

DifficultyMedium

Ingredients

Servings

2 New York strip steaks, 12–14 ounces each
1 tablespoon tamari or soy sauce
1 teaspoon kosher salt
¾ teaspoon black pepper
1 tablespoon neutral oil
4 tablespoons unsalted butter
½ teaspoon truffle oil
5 garlic cloves, thinly sliced
2 scallions, thinly sliced

Instructions

1Brush the steaks lightly with tamari, then season with salt and pepper. Let stand for 15 minutes.
2Heat the oil in a skillet over medium heat. Fry the garlic slices for 1–2 minutes until golden. Drain.
3Increase the heat to medium-high and sear the steaks for 3–4 minutes per side.
4Continue cooking until 125–135°F. Rest for 8 minutes.
5Mix the butter with the truffle oil. Top the steaks with truffle butter, crispy garlic, and scallions.

Nutrition Information

Estimated per serving: 1 of 2 servings.

1220Calories

98 gProtein

4 gCarbohydrates

94 gTotal Fat

40 gSaturated Fat

1 gFiber

0 gTotal Sugars

1830 mgSodium

355 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Fry the garlic low and slow, and pull it the instant it turns pale gold. It keeps cooking off the heat and burns bitter in seconds.
Go easy on the truffle oil — a half teaspoon is plenty. Too much reads chemical instead of luxurious.
Brush the tamari on thin; it seasons and adds umami, but too much makes the surface wet and hard to sear.

Substitutions

truffle oil → a teaspoon of truffle paste or sautéed mushrooms Truffle paste is richer; mushrooms give an earthy note without the truffle.

tamari → regular soy sauce or coconut aminos Tamari is deeper and gluten-free; aminos are sweeter, so use a touch more.

New York strip → ribeye or filet mignon Ribeye is richer; filet is leaner and more tender. Adjust cook time to the cut.

Storage Instructions

Store leftover steak in the refrigerator for up to 3 days; keep the crispy garlic separate at room temperature so it stays crunchy. Reheat the steak gently.