I Tested Everyones New York Strip Steak- Guga, Gordon Ramsay, Tasty, J. Kenji Lopez-Alt
I Tested Everyones New York Strip Steak- Guga, Gordon Ramsay, Tasty, J. Kenji Lopez-Alt is a medium American recipe that serves 2. 650 calories per serving. Recipe by David Seymour on YouTube.
Prep: 10 min | Cook: 18 min | Total: 38 min
Cost: $26.40 total, $13.20 per serving
Ingredients
- 2 pieces New York Strip Steak (12‑oz (340 g) each, trimmed of excess fat, brought to room temperature)
- 1 tablespoon Kosher Salt (coarse)
- 2 tablespoons Freshly Cracked Black Pepper (coarsely cracked)
- 2 tablespoons Vegetable Oil (neutral oil with high smoke point)
- 2 tablespoons Unsalted Butter (cut into cubes, room temperature)
- 0.25 cup Brandy (good quality for deglazing)
- 0.5 cup Heavy Cream (35 % fat)
- 1 teaspoon Dijon Mustard (smooth)
- 1 sprig Fresh Thyme (for garnish)
Instructions
Bring Steak to Room Temperature
Remove the steaks from the refrigerator, pat them dry with paper towels, and let them sit uncovered on a plate for about 30 minutes.
Time: PT30M
Season the Steaks
Generously sprinkle both sides of each steak with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
Time: PT5M
Preheat the Skillet
Place the stainless steel skillet over medium‑high heat, add vegetable oil, and heat until it shimmers. Add the butter and wait for the foam to subside.
Time: PT3M
Sear the Steaks
Lay the steaks in the pan without moving them. Sear for about 4 minutes per side, or until a deep brown crust forms and the internal temperature reaches 128°F (53°C) for medium‑rare.
Time: PT8M
Rest the Steaks
Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 5–10 minutes.
Time: PT7M
Prepare the Brandy Cream Sauce
Reduce heat to medium. Carefully add the brandy to the pan to deglaze, scraping up the browned bits. Let the brandy reduce by half (about 1 minute). Stir in Dijon mustard, then pour in the heavy cream. Simmer, stirring, until the sauce thickens enough to coat the back of a spoon (≈3 minutes). Finish by whisking in the remaining butter.
Time: PT5M
Slice and Serve
Slice the rested steaks against the grain, arrange on plates, drizzle generously with the warm cream sauce, and garnish with a sprig of fresh thyme.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 55 g
- Carbohydrates
- 5 g
- Fat
- 45 g
- Fiber
- 0 g
Dietary info: Gluten‑free, Keto‑friendly, High‑protein
Allergens: Dairy, Alcohol
Ingredient Substitutions
- Instead of New York Strip Steak: Ribeye steak, Sirloin steak
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Cracked Black Pepper: White pepper
- Instead of Vegetable Oil: Canola oil, Grapeseed oil
- Instead of Unsalted Butter: Ghee
- Instead of Brandy: Cognac, Dry sherry
- Instead of Heavy Cream: Half‑and‑half (will be thinner), Coconut cream (non‑dairy)
- Instead of Dijon Mustard: Whole grain mustard
- Instead of Fresh Thyme: Fresh rosemary
Equipment Needed
- Stainless Steel Skillet
- Meat Thermometer
- Tongs
- Cutting Board
- Sharp Knife
- Spoon
- Aluminum Foil
- Plate for Resting
Critical Steps — Do Not Skip
- Bring Steak to Room Temperature
- Season the Steaks
- Sear the Steaks
- Prepare the Brandy Cream Sauce
Chef Tips from the Video
- Use a heavy skillet (stainless steel or cast iron) for the best crust.
- Pat the steak dry and season just before cooking; excess moisture hinders browning.
- Let the steak rest on a warm plate rather than a cold surface to keep it from cooling too quickly.
Troubleshooting
Steak is overcooked (well‑done).
Reduce sear time and monitor internal temperature closely; pull the steak at 128°F for medium‑rare and let it finish cooking while resting.
Sauce is too thin.
Increase the heat slightly and simmer a minute longer, or whisk in an extra teaspoon of butter to emulsify.
Pan sauce burns after adding brandy.
Remove the pan from the burner before adding brandy, then return to low heat once the alcohol has evaporated.
Storage
Refrigerator: Store leftover steak and sauce in airtight containers for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently and add a splash of cream to restore richness.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steaks and dry‑brine with salt for up to 24 hours in the fridge; this deepens flavor and improves crust.
- The cream sauce can be prepared up to 2 hours ahead; reheat gently over low heat, adding a splash of cream if it thickens too much.
Frequently Asked Questions
What is the cultural significance and history of New York strip steak in American cuisine?
The New York strip steak, also known as strip loin, became popular in the early 20th century as a premium cut served in steakhouses across the United States. It represents classic American grilling and pan‑searing traditions, often featured in holiday meals and celebratory dinners.
What are the traditional regional variations of pepper‑crusted steak in American cuisine?
Across the U.S., pepper‑crusted steaks range from the simple black‑pepper crust of Mid‑west diners to the French‑style “French pepper” steak that adds coarse cracked pepper and sometimes brandy‑based sauces, as showcased in this recipe.
How is a French pepper New York strip steak traditionally served in the United States?
It is typically served sliced, topped with a rich pan sauce—often a brandy or cognac cream—and accompanied by simple sides such as roasted potatoes, seasonal vegetables, or a green salad.
During which occasions is a New York strip steak like this one commonly prepared in American culture?
This steak is a popular choice for holiday gatherings, birthday celebrations, and weekend dinner parties because it feels indulgent yet is quick enough to prepare for a special occasion.
What makes French pepper New York strip steak special compared to other steak preparations in American cuisine?
The heavy coating of coarsely cracked black pepper creates a bold, spicy crust, while the brandy‑cream sauce adds a luxurious, slightly sweet contrast that elevates the beef’s natural flavor.
What are the most common mistakes to avoid when making French pepper New York strip steak?
Common errors include cooking the steak straight from the fridge (resulting in uneven doneness), overcrowding the pan (which steams instead of sears), and adding the brandy without removing the pan from the flame, which can cause flare‑ups.
Why does this recipe use brandy in the cream sauce instead of wine or stock?
Brandy adds a deeper, slightly caramelized flavor and helps deglaze the pan more effectively, creating a richer sauce that complements the peppery crust better than milder wines or stock.
Can I make the French pepper New York strip steak ahead of time and how should I store it?
Yes. You can season and dry‑brine the steaks up to 24 hours ahead, storing them uncovered on a rack in the refrigerator. After cooking, keep the sliced steak and sauce in separate airtight containers in the fridge for up to 3 days and reheat gently.
What texture and appearance should I look for when the steak is properly seared?
A proper sear shows a deep, caramelized brown crust that is slightly crisp to the touch, while the interior should be uniformly pink‑red for medium‑rare and juicy when cut.
How do I know when the French pepper New York strip steak is done cooking?
Insert an instant‑read meat thermometer into the thickest part; pull the steak at 128°F (53°C) for medium‑rare. The temperature will rise a few degrees during resting.
What does the YouTube channel David Seymour specialize in?
The YouTube channel David Seymour focuses on in‑depth food comparisons, cooking technique breakdowns, and taste‑test challenges, often featuring multiple creators' recipes for the same dish.
How does the YouTube channel David Seymour's approach to steak cooking differ from other cooking channels?
David Seymour emphasizes side‑by‑side testing of different chefs' methods, uses precise temperature monitoring, and provides candid commentary on flavor, texture, and practicality, offering viewers a data‑driven perspective rather than a single‑recipe tutorial.
Last updated: August 24, 2026
