New York Steak, with Choron Sauce (11.06.15)
By Chef Vaughn Hobbs
- 4 New York Steaks (1′ thick)
- Salt and Pepper
- 3 T Red Wine Vinegar
- 2 T Tarragon (Fresh or Ground)
- 2 T finely chopped Shallots
- 1/2 t. Fresh Ground Pepper
- 2 T Tomato Paste (or catsup if you choose)
- 1 C Mayonnaise
Leave on counter until the steaks come to room temperature
(a minimum of 20 minutes). Dry off with a paper towel and season with salt and pepper.
Insert probe into one steak and set for desired temperature (see below) Cook to 100 degrees and flip over and cook until desired doneness
110 degrees EXTRA RARE
120 degrees RARE
130 degrees Medium RARE
140 degrees Medium
150 degrees Medium WELL
160 degrees WELL
Reduce the first 4 ingredients to about 2 tablespoons in volume.
Add the tomato product and let cool slightly.
Add mayonnaise and serve sauce over steak.
New York Steak can be seasoned with Montreal Seasoning (Optional)