New York Steak, with Choron Sauce (11.06.15)

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By Chef Vaughn Hobbs

Serves 4


  • 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


Choron Sauce

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)