Here’s a different and tasty take on a New York strip steak from Orlando’s Soco restaurant’s Executive Chef Greg Richie. The video will walk you through the steps to create this entree and suggested sides.
Chicken Fried New York Strip Steak with Truffle Gravy
- Steaks -
- 4 New York strip steaks, 6 oz., cleaned of fat & sinew
- ¾ cup flour, seasoned with salt & pepper
- 2 eggs, beaten
- Gravy -
- 1/3 cup flour
- 3 ½ cups whole milk
- 1 tsp. of white truffle oil
- Preheat a large cast iron skillet with a ¼ inch of oil in the bottom. When some flour sprinkled into oil sizzles, it is ready for cooking.
- Coat steak in the seasoned flour. Shake off excess and dip in eggs. Return steak to flour for a final dredge before frying.
- Place steak into oil & cook on both sides until golden brown.
- When cooked, remove from pan and place in 200 degree oven to keep warm while you make the gravy and vegetable.
- Pour off the oil, reserving 2 oz.
- Place 2 oz. of the oil back to the skillet.
- Sprinkle the 1/3 cup flour evenly into the oil, forming a roux.
- Whisk the flour into the oil.
- Cook the roux until it becomes a light brown color.
- Pour in the 3 ½ cups of milk, whisking constantly. Continue to cook, whisking, until the gravy is free of lumps. Cook a few minutes to remove the starchy taste. Season well with salt & pepper.
- Stir in white truffle oil.
- Serve this steak with mashed Yukon Gold potatoes, gravy and Brussels sprouts, or another vegetable of choice.
- Executive Chef Greg Richie, Soco, Orlando
- As seen on The Daily Chew