How to Make a Steakhouse-Style NY Strip Steak with Anne Burrell | Worst Cooks in America

Anne is serving up all the tips and tricks to making a juicy, steakhouse dinner at home! Don’t worry, mashed potatoes are involved.

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New York Strip with Maitre Butter, Horseradish Mashed Potatoes and Asparagus
Level: Intermediate
Total: 1 hr 10 min (includes resting time)
Active: 1 hr
Yield: 4 servings


1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
Kosher salt
Two 2- to 2 1/2-inch-thick New York strip steaks, at room temperature
Olive oil, for cooking
1 head garlic, cut in half horizontally

Kosher salt
1 bunch asparagus, trimmed
Olive oil, for cooking
2 shallots, cut into small dice
Pinch of crushed red pepper flakes

4 Yukon gold potatoes, cut into large dice
Kosher salt
1/2 cup heavy cream
1/2 stick (4 tablespoons) unsalted butter, cut into pats, plus 2 tablespoons cold unsalted butter
Half an 8-ounce jar prepared horseradish

Compound Butter:
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup flat-leaf parsley, finely chopped
2 tablespoons Dijon mustard
Zest and juice of 1 lemon
Kosher salt


For the steak: Preheat the oven to 400 degrees F.

Mix the garlic powder, onion powder, cayenne pepper and 2 tablespoons salt together in a small bowl. Rub all sides of the steak with the seasoning blend. Allow to sit for 10 minutes until ready to cook.

For the asparagus: Bring a pot of salted water to a boil. Prepare an ice bath in a separate bowl and add a large pinch of salt. Add the asparagus to the boiling water and blanch, cooking until crisp-tender, 1 to 2 minutes. Remove the asparagus and immediately shock in the ice bath to stop the cooking. Drain and set aside.

For the steak: Coat a large cast-iron skillet with a generous layer of olive oil and let heat over medium high until shimmering and starting to smoke. Sear the steaks on all sides until a brown crust forms, about 8 minutes total.

Carefully pour out the fat from the skillet. Nestle the garlic halves cut-side down next to the steak and drizzle in about 1 tablespoon olive oil. Transfer the skillet to the oven and roast until the internal temperature of the steak reaches 120 degrees F for medium-rare, about 12 minutes. Remove the steaks and garlic from the skillet and allow to rest for 10 minutes.

For the potatoes: Meanwhile, add the potatoes to a small pot of salted cold water, making sure they are submerged. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, 10 to 12 minutes. Drain and return to the pot.

For the compound butter: Combine the butter, parsley, mustard, lemon zest and juice and a big pinch of salt. Mix until evenly incorporated. Set aside.

For the potatoes: Heat the heavy cream in a small saucepan over medium-low until warm. Using a hand mixer, beat the potatoes until smooth. Add the cream a splash at a time, the 4 tablespoons of butter a pat at a time, and the horseradish and beat until smooth but not soupy (you may have extra cream leftover). Season with salt, then add the 2 tablespoons cold butter.

For the asparagus: Coat a medium saute pan with olive oil and heat over medium heat. Add the shallots and a pinch of salt and red pepper flakes and cook until translucent, about 2 minutes. Add the asparagus and cook until heated through, about 1 minute. Season with salt.

Slice the steak on the bias into thick pieces. Smear with the compound butter and any extra drippings from the skillet and return to the oven in the skillet to melt the butter, about 30 seconds. Arrange on a plate and serve with the roasted garlic, asparagus and potatoes.

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25 Replies to “How to Make a Steakhouse-Style NY Strip Steak with Anne Burrell | Worst Cooks in America”

  1. People….MASHED potatoes are MASHED. WHIPPED potatoes are whipped with a mixer. I NEVER use a mixer – it makes them very gluey. I use a potatoe masher or a ricer (prefer if I have time) and then hand mix to add in butter (lotsa lotsa UNSALTED), sour cream (tangy-er than cream and easier to incorporate), white pepper and then salt to taste. That way I control the sodium levels. Oh, Horseradish, red chili flakes and cayenne are not allowed in my house let alone my kitchen. EVER. Her techniques for the steak are spot on but the potatoes? Yeah – no. She needs some quality time with Alton Brown or Ree Drummond.

  2. overcooked steak…pan sear?? like pan burnt….and put back into oven even 30 secs after supposedly done cooking like okay lets over cook some more….that asparagus is under cooked and way way way to much cream in your potatoes……im just ugh…..and think folks you eat from folks like this everyday when you go out lol

  3. Only about 20% of that steak is protein, the rest is garbage. Saying that she is going to put "her protein in the pan" is equivalent to say how she lives in a house but in reality she only built one wall.
    And ratio of that asparagus to the meat is hilarious.

  4. 1. Some ppl like ‘creamier’ or more liquid mashed potatoes 2. That steak isn’t burnt it’s charred, black food is a thing, you char food on the grill and this is no different (I personally like a steak that’s golden on the outside not charred but whatever) 3. What’s wrong with a well done steak? It’s not over cooked you can still see very light pink inside so everyone stfu and stop hating on her I doubt any of you could cook even this good

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