Charlie Palmer's Snake River Farms NY striploin

Influenced by his upstate New York childhood experience working in his family’s vegetable garden, Charlie Palmer was an early advocate of farm over factory food. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime three-star Aureole, originally located in a historic townhouse on the Upper East Side of Manhattan, Aureole moved 20 years later to a theatre district location in the heart of Times Square at the Bank of America Tower at One Bryant Park, where it flourished for 12 years before shifting to a virtual model, Aureole at Home, in June 2020. During its 30 years as a brick-and-mortar restaurant, Aureole earned 13 Michelin stars and two James Beard awards. Other coast-to-coast locations encompass an expanding collection of award-winning restaurants and luxurious boutique hotels—many in equally significant historical locations and each designed with distinctive personalities to provide unique experiences.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375 degrees. Bring a pot of salted water to a boil.

Step 2

Combine all ingredients for seasoned salt in a bowl and mix well.

Step 3

Remove Snake River Farms NY Striploin from the refrigerator. Season all sides with seasoned salt and allow steak to sit at room temperature for at least an hour.

Step 4

Peel tough skin from 3 of the whole shallots, toss liberally with olive oil, kosher salt, and pepper, and place on a baking sheet in preheated oven for 30 minutes, or until tender and cooked through.

Step 5

While the shallots are roasting in the oven, trim the bottom off of each maitake bulb, and carefully peel maitake with your hands, into about 6 pieces. Finely mince remaining 3 shallots, and set aside. Place peeled and trimmed parsnip into boiling salted water and blanch for 2-3 minutes. Remove parsnips onto a paper towel to cool and dry. Slice scallions very thin and reserve for plating.

Step 6

Heat cast iron pan to high heat. Pat NY striploin on all sides with a paper towel to dry. Crush garlic cloves and add to the hot pan with canola oil and thyme sprigs. After 30 seconds, remove thyme and garlic to prevent scorching. Carefully place seasoned steaks onto the hot cast iron pan, cooking at very high heat for 45 seconds each side. Once seared, remove steaks from the cast iron pan and set on a wire baking rack to rest. Spread a bit of butter on top of the steaks as they rest.

Step 7

Adjust pan to medium-high heat. Add in minced shallot and cook for 3 minutes, or until translucent. Add ripped maitake mushrooms and parsnips to the pan. Season to taste. Cook over medium-high heat for 3-5 minutes. Add white wine to the pan and cook until nearly evaporated. Toss with fresh minced parsley.

Step 8

To Plate: Using a large spoon, arrange mushroom and parsnip mixture in the center of the plate. Slice the steaks into ¼” slices, and nicely shingle them over mushrooms. Drizzle with nice olive oil and garnish with shaved scallions and freshly ground black pepper.

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