The whole office was drooling the day our Test Kitchen seared off these beautiful New York strip steaks. Heirloom tomatoes, shallots, and parsley make the base for the beautiful topping. We served everything on a bed of thin asparagus, but the recipe is so versatile, you could pair it with almost anything. Rice, baby spinach, even creamy polenta would be great options (if you aren’t keeping to Paleo).
You’ll sometimes find this cut of steak labeled under various names and with or without the bone. Look for related cuts labeled porterhouse, with the bone as T-bone, or, for a slightly cheaper option, use rib eyes.
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