Truffle Soy New York Strip with Crispy Garlic finished and ready to serve

Truffle Soy New York Strip with Crispy Garlic

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

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This is umami piled on umami: a soy-brushed strip steak, earthy truffle butter, and a shower of crispy fried garlic. It tastes decadent and a little bit steakhouse-secret-menu, but it comes together in one skillet in about 35 minutes.

Fry the garlic first — low and slow until just golden — then use the same pan to sear the steaks. A little truffle oil stirred into butter goes a long way; you want a whisper of it, not a punch.

Prep15 minutes
Cook20 minutes
Total35 minutes
Serves2 servings
DifficultyMedium

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

Instructions

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

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.

Make Ahead

Fry the garlic a day ahead and store it airtight. Mix the truffle butter ahead too. Sear the steaks fresh and finish with both.

Frequently Asked Questions

Can I make Truffle Soy New York Strip with Crispy Garlic ahead of time?

Fry the garlic a day ahead and store it airtight. Mix the truffle butter ahead too. Sear the steaks fresh and finish with both.

How do I store leftover Truffle Soy New York Strip with Crispy Garlic?

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.

Can I freeze Truffle Soy New York Strip with Crispy Garlic?

The truffle butter freezes for up to 2 months. Crispy garlic doesn't freeze well and cooked strip is best fresh, so make those to order.

What should I serve with Truffle Soy New York Strip with Crispy Garlic?

Buttered rice, garlicky bok choy, or roasted mushrooms play up the umami. A bold red or a cold Japanese lager both work beautifully.

Can I adjust Truffle Soy New York Strip with Crispy Garlic for the ingredients I actually have?

Yes. The Substitutions section on this page covers the swaps that actually hold up. Keep the sear-and-rest order the same and you have room to adjust the flavors around it.

What is the most common mistake when making Truffle Soy New York Strip with Crispy Garlic?

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.

How long does Truffle Soy New York Strip with Crispy Garlic take?

About 35 minutes from start to finish, including 20 minutes of active cooking. Most of it is hands-on, so plan to stay near the stove.

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