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Nutrition Facts
Serving Size 345 g
(Approx. 2 Servings)
Amount Per Serving
Calories 800 Calories From Fat 510
% Daily Value*
Total Fat 58 g 89%
Saturated Fat 34 g 170%
Trans Fat 2.5 g
Cholesterol 235 mg 78%
Sodium 1530 mg 64%
Total Carbohydrate 14 g 5%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 54 g
Vitamin A 30% Iron 30%
Vitamin C 10% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
New York Strip with Pan Jus Roasted Shallots
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
2  People


Recipe makes 2 Servings

16 Oz New York strip steak
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
1 cup(s) shallots, thinly sliced
4 Tbsp unsalted butter
1/2 cup(s) beef stock
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Place a cast iron skillet over medium-high heat, While it gets hot, season steak with salt and pepper and allow to sit for at least 20 minutes.
Place meat in pan and sear on first side to allow meat top properly caramelize.
Allow to cook for approximately 6 to 8 minutes per side, or until steak reaches desired doneness, rest for 15 minutes.
While steak is resting, turn heat down to medium-low, add shallots and butter and gently scrape up any leftover bits in pan.
Sauté shallots until just soft, then add stock and continue to cook until sauce has reduced and becomes thick.
Remove from heat and spoon sauce over steak. Season to taste as needed.


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