Recipe Match for Chilean Cabernet Blends

New York Strip Steak with Buttered Onions & Chile Skillet Broccoli Rabe

Linton Hopkins from C. Ellet's Steakhouse in Atlanta


  • 1/2 stick (4 tablespoons) plus 2 tablespoons unsalted butter, divided
  • 2 cups thinly sliced sweet yellow onion, such as Vidalia
  • 1 fresh bay leaf, torn in half to release flavor
  • 8 stalks broccoli rabe, trimmed
  • One 16-ounce New York strip steak
  • 3 teaspoons kosher salt for seasoning steak, plus more
  • 3 teaspoons coarsely ground black pepper for seasoning steak, plus more
  • 2 tablespoons high heat–tolerant oil, such as refined peanut, canola or grapeseed oil
  • 2 sprigs thyme
  • 1 tablespoon olive oil
  • Zest of 1 lemon
  • 1 tablespoon Calabrian chile paste (or your favorite chile paste, such as Asian chile garlic sauce)
  • 2 tablespoons lemon juice


1. About 1 hour before cooking, remove steak from the refrigerator.

2. Place 1/2 stick butter in a heavy-bottomed pan set over medium heat. Melt butter, cooking just until foamy; do not let it brown. Add onions, stirring to coat well with butter. Add bay leaf and cook, stirring gently, until the onions are translucent and soft. This step can be achieved in about 5 to 10 minutes, though for ultimate butter-and-onion luxury, you can go for 30 minutes. (It’s worth it, I promise!) The key to slow-cooking onions is to gently achieve a golden hue with no browning. If they start to brown, turn heat down to medium-low. Season onions with salt to taste and set aside, covered to keep warm.

3. Prepare an ice-water bath in a medium bowl and set aside. Bring a large pot of salted water to a rapid boil. Add broccoli rabe and cook until just shy of crisp-tender, about 2 minutes. Transfer immediately to ice water to chill. Drain, pat dry and set aside.

4. Season the steak generously with 3 teaspoons each salt and pepper, pressing the seasoning into the steak’s surface. Turn on the hood system and/or open a window or cooking the steak will smoke up your house. Heat a 10-inch cast-iron skillet over high until just beginning to smoke.

5. When the pan is hot, add the oil, swirling to coat, and immediately add the steak, pressing down with a spatula to ensure the entire steak is touching the hot surface. Cook for 2 minutes, then reduce heat to medium-high. You are looking and listening for a strong sizzle. Cook for another 2 minutes, then carefully flip the steak. Smear remaining 2 tablespoons butter across top of steak, and top with the thyme sprigs.

6. As the steak cooks and the butter begins to melt, spoon the hot pan juices over the top of the steak. The butter should be dark. As the hot fat bastes the thyme, it will sizzle vigorously, so stand back to avoid splatters. If thyme sizzles too vigorously, reduce heat to medium.

7. Cook until the meat feels like it is just beginning to tighten, about 3 to 5 minutes, or until an instant-read thermometer inserted into the steak reads 135° F for medium-rare. Transfer steak to a meat board and let rest, tented with aluminum foil. Carefully drain the drippings from the skillet and discard.

8. Heat the steak pan over high. Add olive oil, and when it shimmers, add broccoli rabe and press into a single layer. Cook until the bottom starts to brown, 1 to 2 minutes. Add the lemon zest and chile paste and stir to combine. Add lemon juice, season with salt and pepper to taste, and remove from heat.

9. Cut the steak into 1/2-inch-thick or 1-inch-thick slices across the grain. If steak is particularly wide, slice crosswise as well, if desired. Divide the steak, broccoli rabe and melted onions among two plates. Serves 2.