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New York Strip Steak with Blue Cheese Bacon Crumble & Panko Onion Rings
Deliciously tender NY Strip steak, paired with crunchy panko-crusted onion rings, crispy bacon & creamy blue cheese. Inspired by Oceania Cruise's Polo Grill Restaurant – The Finest Cuisine at SeaⓇ
- Serves: 2 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
Ingredients
Toppings
200 g streaky bacon
1 Tbsp (15 ml) chopped chives
Panko Crumbed Onion Rings
2 large onions, sliced into rounds
2 eggs, whisked
Panko bread crumbs
enough oil for shallow frying
sea salt
NY Strip Steak
sea salt
2 x 300 g New York strip steak (sirloin), pat dry with paper towel
a large knob of butter
2 garlic cloves, smashed
a digital thermometer
Method
Toppings
Preheat the oven to 200 ºC.
Lay the bacon out on a baking paper-lined tray and bake in the oven for 15-20 minutes or until crispy. Remove from the oven and drain on some paper towel. When the bacon has cooled, chop it up and mix it with the crumbled blue cheese and chives and set aside.
Panko Crumbed Onion Rings
Set out three bowls: one with seasoned flour, one with whisked eggs and one with panko crumbs. Dredge an onion ring into the flour, then dip it in the egg and then coat it in panko. Lay the panko onion ring on a wire rack and repeat until you have coated all of the rings. Then, repeat the process again to double coat the onion rings.
To fry, set a large pot or deep-sided frying pan over medium-high heat. Add enough oil to shallow fry and heat to 180 ºC. Carefully fry the onion rings in batches for 1-3 minutes a side or until golden. Drain the onion rings on some paper towel and immediately season with salt. Repeat until all of the onion rings are fried.
NY Strip Steak
To cook the steaks, set a large cast iron pan or heavy-bottomed frying pan over high heat. Heat the pan until it begins to smoke. Drizzle the steak with olive oil and season well with salt. Carefully lay the steaks into the pan. Cook for 1 minute per side, then flip and repeat until you have cooked the steaks for 3 minutes per side. Check the internal temperature of the steak with a digital thermometer – you want it to be around 40 ºC before you add the butter. If it needs a little more time then give it another minute per side and then check again.
Add the butter and garlic to the pan, then tilt it at an angle so that the butter pools, and then use a spoon to scoop the melted butter over the steak repeatedly to base for another minute or so. Take the steak out of the pan when it hits 47-48 ºC. Let the steak rest on a wire rack and pour some of the butter over it. The steak will continue to rise in temperature as it rests leaving you with a pink medium-rare.
To serve, slice the steak and drizzle with more pan butter, then top with bacon-blue cheese crumble and serve with panko onion rings. A steakhouse classic!
