Steakhouse Sampler Dinner for a Crowd
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This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.
Serves: 6–8
Estimated time: About 90 minutes
Ingredients
- One NYPB steak sampler or package
- Kosher salt and black pepper
- Neutral oil
- Roasted potatoes
- Seasonal vegetables
- One steak sauce or compound butter
Method
- Step 1: Inventory the package and group steaks by cut and thickness.
- Step 2: Season and arrange steaks on labeled trays so they are easy to track.
- Step 3: Use a two-zone grill or a combination of skillet and oven. Start the thickest cuts first.
- Step 4: Check each steak separately with a thermometer; package assortments rarely finish at the same time.
- Step 5: Rest, slice larger cuts across the grain, and serve on a labeled platter with sides.
Food-safety note
For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.
Make it your own
Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.