Go Back
–+ servings
White plate on table with sliced New York strip steak cooked medium-rare and drizzled with garlic aioli and served with hash browns and melted leeks.
Print Recipe

New York Strip With Garlic Aioli, Hash Browns, and Melted Leeks

This recipe combines a juicy, buttery New York strip served atop a crispy, golden hash brown with savory melted leeks and a drizzle of creamy garlic aioli.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Keyword: New York strip steak
Servings: 4 servings
Author: Nicole McDonald

Ingredients

Garlic Aioli

  • 8 whole garlic cloves
  • 1 cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 dashes hot sauce
  • 1 tablespoon water
  • 2 tablespoons grapeseed oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Melted Leeks

  • 2 cups leeks whites, washed, quartered, and thinly sliced crosswise (about 2 large leeks)
  • 2 tablespoon unsalted butter
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder

Rustic Hash Browns

New York Strip Steaks

Instructions

Garlic Aioli

  • Preheat a small cast-iron pan over medium, then add the grapeseed oil.
  • Add the whole garlic cloves and cook on one side until lightly golden brown, about 90 seconds to 2 minutes. Careful not to burn.
  • Flip the garlic cloves and cook until the other side is also lightly golden brown.
  • Place the garlic cloves in a food processor with the mayonnaise, apple cider vinegar, Worcestershire sauce, hot sauce, water, grapeseed oil, kosher salt, and black pepper and blend until consistency is smooth.

Melted Leeks

  • Preheat a medium-sized pan over medium, then add the butter and melt.
  • Once the butter is melted, add the leeks, paprika, kosher salt, black pepper, and garlic powder to the pan. Continuously sauté for about 8 minutes until tender.
  • Season to taste with salt and pepper if needed.

Rustic Hash Browns

  • Bake from frozen.
  • Preheat oven to 400 degrees Fahrenheit.
  • Remove hash browns from the packaging and place them onto a parchment-lined oven-safe baking sheet.
  • Lightly spray hash browns with non-stick spray and lightly season about 1/4 teaspoon Omaha Steaks Seasoning on both sides.
  • Place in oven on center rack and bake for 10-11 minutes, flip, and bake for another 10-11 minutes or until hash browns reach 165 degrees Fahrenheit, as indicated by a food thermometer.

New York Strip Steaks

  • Thaw steaks in the refrigerator overnight; remove from refrigerator, pat dry with paper towels, and season liberally with salt and pepper; allow to come to room temperature for about 20 minutes.
  • Preheat a large cast-iron pan over medium-high, then add the grapeseed oil.
  • Sear steaks for 3-4 minutes on one side until a nice crust has formed, then add butter, flip strips, and baste for about 30 seconds; continue to cook for about 3-4 minutes for medium-rare doneness. For a different steak doneness, refer to the Omaha Steaks cooking chart.
  • Remove strips from the pan and place them on the cutting board to rest for about 6 minutes.
  • Plating: place hashbrowns on the plate first, top with seared New York Strip and a spoonful of melted leeks, then finish with a drizzle of garlic aioli and minced chives.