30/09/2024
This simple technique not only provides you with a NY strip steak that eats like a filet mignon but the trimmings are used to make a worldclass pan sauce Even if a fauxbordelaise isnt your cup of tea you can always save the scraps for a Sunday sauce or meatballs The overnight dryaging step is optional but does add a little something extra to the final product
8 hrs
Medium
9 hrs 45 mins