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New York Strip Steak Oscar Style with Brown Butter Chive Gnocchi


Bring the steakhouse to your house whenever the craving hits with this classic surf-and-turf recipe. This elegant recipe features Private Reserve® New York Strip Oscar style complete with béarnaise sauce, jumbo lump crab meat, and pillowy perfect bites of brown butter chive potato gnocchi with asparagus. Follow along as I show you how to make this incredibly delicious and unforgettable surf-and-turf dinner fit for a king (or queen).

Cooking the Perfect Strip Steak

For the best steak dinner, start with the best beef. Omaha Steaks Private Reserve New York Strip is incredibly thick, juicy, intensely bold, and full of flavorful marbling. It’s the ultimate steak for a special dinner.

For a perfectly cooked steak, we’re going to use the sous vide method. Start with a fully thawed steak, pat dry, season with salt and pepper and place in a sous vide bag or resealable bag. Sous vide at 10 degrees below your desired doneness for two hours. Visit the steak doneness guide to find your ideal steak temperature.

Once the sous vide is finished, it’s time to get a nice hard sear on the steak. Bring a large cast iron to high heat and add oil. Once it’s screaming hot, add the steaks to the pan with butter, garlic cloves, and fresh sprig of thyme. Flip steaks and butter-baste until a nice caramelization forms and you’ve reached your desired temperature. Don’t forget to rest your steak for 7 to 8 minutes before slicing.

Chef Note: Want to perfect your indoor steak cooking? Check out my 8 Pro Tips for Cooking Steak Indoors.

How to Make Brown Butter Chive Gnocchi

Nothing beats homemade, pillowy bites of potato gnocchi sautéed in butter to a perfect golden brown. Cook your Russet potatoes until soft, scoop out the meat of the potato, and using a ricer (or masher) process until smooth. Blend the potatoes with egg, ricotta cheese, Parmesan cheese, chives, all-purpose flour, and work the dough. Roll it out into a 1” thick rope and cut the gnocchi.

At this point in the recipe, you can freeze the gnocchi until ready to cook. This is great if you want to make portions of this recipe in advance. To cook the gnocchi, simply boil in water until they start to float, then remove and pan sauté in butter until golden brown and lightly seared.

Serving Oscar-Style Steak Dinner

To serve, place the brown butter chive gnocchi and asparagus on bottom of the plate, top with New York Strip steak (whole or sliced), add crab meat and finish with béarnaise sauce.

Brown Butter Chive Gnocchi with Sautéed Asparagus

Homemade, pillowy bites of potato gnocchi sautéed in butter to a perfect golden brown.
Course: Side Dish
Cuisine: Italian
Keyword: gnocchi
Servings: 4 servings
Author: Chef David Rose


Sautéed Asparagus

  • ½ lb. jumbo asparagus about 1 bunch, blanched in salted boiling water
  • 2 garlic cloves minced
  • 2 T. shallots minced
  • 3 T. olive oil
  • Salt and freshly ground pepper

Brown Butter Chive Gnocchi

  • 2 medium russet potatoes
  • 1 ½ cups all-purpose flour plus extra for dusting cutting board
  • ½ cup whole milk ricotta
  • ¼ cup freshly grated Parmesan
  • 1 large egg
  • 1 t. kosher salt
  • ½ t. freshly ground black pepper
  • 2 T. minced chives
  • 2 T. olive oil
  • 4 T. unsalted butter


Sautéed Asparagus

  • Cut asparagus stalks into quarters. Heat a large pan to medium-high heat and add olive oil.
  • Add garlic and shallots to pan and lightly sauté, about 20 seconds, or until fragrant.
  • Add asparagus to pan and sauté about 2 minutes until lightly browned. Add a pinch of salt and pepper to taste.

Brown Butter Chive Gnocchi

  • Preheat oven to 400 degrees. Pierce potatoes all over with a fork and place on parchment paper-lined half sheet pan. Place pan in oven and roast for about an hour until tender.
  • Cut potatoes in half, using a spoon, scoop the potato meat outside of the skins into a small bowl.
  • Place the potatoes into a rice and press through until smooth. Alternatively, you can use a potato masher and process, until smooth. Place contents into a large bowl.
  • To the large bowl, add ricotta cheese, Parmesan cheese, egg, 1 ½ cups flour, chives, and salt and pepper.
  • Using a spatula, fold ingredients together in bowl until well incorporated.
  • Lightly dust a cutting board with a little bit of flour, turning the dough onto the cutting board.
  • Lightly knead the dough until it just starts to come together and is a little tacky, then form into a ball.
  • Cut the ball into 4 equal portions and gently roll each portion into about a 1” thick rope.
  • Using a bench scraper or a sharp knife (flouring the blade as needed to prevent sticking), cut ½” size gnocchi from the rope.
  • Place the gnocchi on a floured parchment paper-lined full sheet pan, keeping the gnocchi lightly floured and separated.
  • *If you are not going use gnocchi immediately, they can be frozen for later use. Freeze on sheet pan first, then place gnocchi in resealable bags and place in freezer until ready to be used.
  • Bring a large pot of salted water to a boil and cook gnocchi in batches of 16 to 19 pieces, taking care to avoid overcrowding.
  • Cook gnocchi about 6 minutes, or until the gnocchi begin to float and are fork tender and fluffy. Repeat with remaining batches until finished.
  • In a large cast iron pan, add 2. T olive oil and 4 T. unsalted butter and bring to medium-high heat.
  • Add gnocchi to pan sauté until golden brown and lightly seared. Add cooked asparagus and a pinch of salt and freshly ground black pepper to taste, if needed.


Béarnaise Sauce

A delicious sauce for the Oscar style topping on the New York strip steak
Course: Side Dish
Cuisine: French
Keyword: bernaise sauce
Servings: 4 servings
Author: Chef David Rose


  • 1 T. chopped tarragon
  • 2 T. minced shallots
  • ¼ cup white wine vinegar
  • 3 egg yolks
  • 12 T. unsalted butter melted
  • Salt and freshly ground black pepper
  • 2 dashes hot sauce
  • 2 T. water


  • Add vinegar, shallots, and tarragon to a small saucepan. Bring to a boil, then reduce to simmer for about 3 to 4 minutes until reduced by about half. Cool to room temperature.
  • Bring a medium pot of water (half full) to a slow boil.
  • In a small bowl, add egg yolks, vinegar reduction, water, and hot sauce and whisk until well incorporated.
  • Place bowl over pot of slow boiling water and continue to whisk ingredients in the bowl until it starts to emulsify and become sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
  • Then gradually add melted butter, continuously whisking until sauce becomes rich with a ribbony consistency and sets up a bit. Season to taste with salt and freshly ground pepper, as needed. (If too thick, you can add 1 T. of water at a time and whisk until desired consistency is reached.)


Jumbo Lump Crab Meat

Oscar topping for the New York strip steaks
Servings: 4 servings
Author: Chef David Rose


  • 1 lb. jumbo lump crab meat
  • 2 T. kosher salt


  • In medium bowl, lightly toss crab meat with salt until well coated.


New York Strip Steaks

Perfectly cooked sous vide Private Reserve New York strip steaks
Prep Time30 mins
Cook Time3 hrs 30 mins
1 min
Course: Main Course
Keyword: Oscar Style New York strip steak
Servings: 4 servings
Author: Chef David Rose



  • Pat New York strip steaks dry with a paper towel on all sides, and heavily season with salt and pepper on both sides. Bring to room temperature.
  • Set your sous vide cooker to 10 degrees below your target cooking doneness.
  • Place seasoned steaks in sous vide bag, or secure plastic bag and cook for 2 hours in water bath.
  • Remove strip steaks from water bath and remove from plastic.
  • Bring a large cast iron pan to high heat and add oil. Once pan is screaming hot, add steaks to pan, then add butter, garlic cloves and thyme leaves to pan. After about 1 minute, steak should start to brown.
  • Flip steaks and butter baste until nicely caramelized. Remove steaks from pan and rest 7 to 8 minutes before slicing.


  • Place gnocchi and asparagus on the bottom of the pate.
  • Top with NY strip steak whole or sliced (dealer’s choice.)
  • Top with crab meat and finish with béarnaise sauce.

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