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Gordon Robertson's Savory Steak Recipe



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Learn, step by step, how to make a delicious steak dinner for your special celebration! Accompanied by asparagus—along with a grape and cucumber salad with homemade blue cheese dressing—this meal is outstanding. Click here to watch Gordon teach you the steps to this delicious recipe!

Steaks (2 servings)


2 – USDA prime New York strip steaks

Kosher salt

Cooking Instructions:

Preheat oven to 300 degrees.

Sprinkle a pinch of kosher salt on each side of the steaks. Salt will add flavor while the meat comes to room temperature, which is better for cooking.

Heat a cast-iron skillet over medium heat on the stovetop for about one minute.

Place meat fat side down in the skillet. This will help season and make sure the meat doesn’t stick to the pan.

Sear the meat on each side until browned, including the side edges. For medium, sear two minutes per side. For medium-rare, one minute per side.

Turn the heat off the last 30 seconds of stovetop cooking with steaks in the skillet.

Remove cast iron skillet from stovetop and place in oven.

Bake 12 minutes for medium-rare, 15 minutes for medium.

Remove the skillet from the oven, remove steak from the skillet, and place steak on the cutting board.

Allow steak to rest for one minute.

Plate the steak and place 1 tbsp of Maître D' Butter on top.

Maître D' Butter


2 tbsp chopped fresh parsley

½ tsp fresh lemon juice

½ tsp kosher salt

½ cup (1 stick) unsalted butter, room temperature

Dash freshly ground black pepper


Combine ingredients in a small bowl.

Shape into a log and wrap in plastic wrap.

Freeze until solid.

(Can be made up to 2 days in advance.)

Asparagus (2 servings)


1 bunch of asparagus

1 tbsp olive oil

½ tsp kosher salt

Cooking Instructions:

Preheat oven to 300 degrees.

Place asparagus on cutting board and peel stalks (not heads) using a vegetable peeler. Do not hold it in your hand to peel or the asparagus will break.

Place in roasting pan.

Sprinkle with ½ tsp kosher salt.

Drizzle with 1 tbsp olive oil.

Place uncovered on the top rack of the oven.

Cook 30 minutes.

Salad & Blue Cheese Salad Dressing (2 servings)



2 cups mixed greens

1 cup seedless red grapes

1 cup sliced cucumbers


Place 1 cup of greens, ½ cup of grapes, and ½ cup sliced cucumbers into two individual bowls.

Blue Cheese Salad Dressing


1 tbsp of sour cream

1 tbsp mayo

1 tbsp rice vinegar

Pinch kosher salt

Pinch freshly ground pepper

Blue cheese crumbles


Mix sour cream, mayo, rice vinegar, kosher salt, and pepper with a fork until well blended and smooth.

Drizzle dressing over salad using the fork.

Top with 1 tbsp blue cheese crumbles.

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