GrillAmerican
NY strip, potatoes au gratin
A thick strip, reverse-seared, and a dish of cream-set potatoes that can wait. Asparagus in the rest. The steak does not get cream. The potato does.
Made it?
1 hr 35 min · 30 min hands-on · pull 128°F · rest 8 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- NY strip steaks, 1½ inches, or one 2 lb strip roast2 (1 1/2 lb)
- kosher salt2 tsp
- black pepper1 tsp
- Yukon Gold potatoes, sliced ⅛ inch2 lb
- heavy cream1.5 cups
- garlic cloves, grated2
- Gruyère, grated1 cup
- asparagus1 lb
Method
- 1
Salt the steaks. Layer potatoes with cream, garlic, salt, and cheese in a buttered dish. 350°F until a knife meets no fight, 50–65 minutes. Broil the top 2 minutes if it is pale.
- 2
Meanwhile reverse the steaks at 250°F to 115–118°F. Sear hard. Rest 8 minutes.
- 3
Asparagus on the hot grate in the rest window. Lemon.
- 4
Slice the strip across. Gratin in squares, not scooped into a heap. The cream stays in the potato.
If you don’t have it
- NY strip → A thick ribeye or a small strip roast. Same reverse. The gratin does not care which steak.
- Gruyère → Comté or a sharp white cheddar. Avoid pre-shredded — it will not melt clean.
- Asparagus → A bitter green salad. You already have cream on the plate. A salad cuts it.
Same cook, different day
Ham and gratin
No steak in the house. The city ham cook plus this gratin. Different meat, same potato.
Smaller dish
Two people. Halve the gratin. Steaks stay whole — they do not scale down as well.
On the plate
With this, try
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr