Pan-Seared NY Strip Steak with Truffle Corn Succotash Class

Chef Tyler
Cook time: 90 minutes
Servings: 2
Difficulty: Advanced
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What you'll learn

  • Enhance your culinary prowess as you learn the importance of precise cuts.
  • Discover the secrets to achieving a mouthwatering pan-seared steak that's cooked to perfection.
  • Create a delectable sweet summer corn succotash and perfectly baked potato that perfectly complement the star of the dish.

Mise En Place

Paper Towels
Measuring Spoons
Chopping Board
Saute Pan
Wooden Spoon
Aluminum Foil

Shopping List

Russet potatoes, 2x

Canola oil, ¼ cup

Sweet corn , 1x

Bacon, 1 oz

Sun dried tomatoes, 1 oz

Scallions, 1 bunch

Unsalted butter, 4 tbsp

Balinese Truffle Salt, to taste

NY strip steak, 1x

Clove garlic, 1x

Thyme, ½ bunch

Baby spinach, 1 handful

Kosher salt, to taste

For the Truffle Gastrique

Wildflower honey, 2 tbsp

Sherry vinegar, 2 tbsp

Chopped Truffle Carpaccio, ½ tsp


  1. To make the Truffle Gastrique: In a small pot on low heat, melt together the honey and sherry vinegar. Once melted, remove from heat and stir in the Truffle Carpaccio.
  2. Homework ½ Hours Before Cooking: Preheat your oven to 400F.
  3. Prick each potato with a fork and rub with 1 tsp Canola oil (save the remaining oil for later!). Season with a pinch of kosher salt and wrap in aluminum foil. Bake until tender, about 1 hour.
  4. 15 minutes before cooking, remove the steak from its packaging and pat dry with paper towels. Set aside on a paper towel-lined plate at room temperature to temper.

How to cook

  1. Shuck and kernel the corn. Slice the scallions. Dice sun dried tomatoes and bacon. Set aside.
  2. In a large saute pan over medium heat, melt ½ tablespoon butter. When the butter begins to sizzle, add the bacon and stir occasionally until the fat has rendered, about 2 minutes. Add the corn and a pinch of Balinese Truffle Salt and stir for 1 minute to warm.
  3. Add the Gastrique and tomatoes and stir until the corn is glazed and the liquid has evaporated, about 2 minutes.
  4. Turn off the heat and stir in the scallions. Taste and use Balinese Truffle Salt to adjust the seasoning. Set aside.
  5. Open your windows and blast your oven vents!!!!!! Heat a large cast iron skillet or saute pan over high heat.
  6. Pat the steak dry and season generously on all sides with Balinese Truffle Salt.
  7. Add 2 tablespoons of Canola oil to the pan. When the oil begins to smoke, add the steak. Flip every 30 seconds or so until it’s nicely browned on all sides and it passes the “bounce test,” about 5 minutes for medium-rare (or 3 minutes longer for well done).
  8. Smash the garlic clove and add it to the pan, along with 2 tablespoons of butter and the thyme. Use a large spoon to baste with the garlic-thyme-butter for one minute.
  9. Remove the steak from the pan and set aside on a cutting board to rest, topped with the garlic and thyme.
  10. Reheat the Corn Succotash over medium heat. Once warm, turn off the heat and fold in the spinach to gently wilt.
  11. Slice each baked potato and pinch to open. Add the remaining butter and a healthy pinch of Balinese Truffle Salt.
  12. Carve the steak and plate it up alongside that beautiful baked potato and delicious Truffle Succotash. Season with Balinese Truffle Salt. Dig in!!

From the chef

Chef Tyler here! Sharpen your knives and throw away your meat thermometers! I'm here to teach you how to make a delicious pan-seared steak! Plus, there’s no better way to accompany a beautifully seared 14 oz steak than with our sweet summer corn succotash and perfectly baked potato.

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