New York Strip With Savory Duck Fat Granola

Name: New York Strip With Savory Duck Fat Granola
Prep time: 20 min
Cook time: 120 min
Total time: 200 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup duck fat; 1/4 cup shallots finely chopped; 2 1/4 cup rolled oats; 1/4 cup cane sugar; 1 1/2 tsp fresh thyme chopped; 1 tsp kosher salt; 2 New York strip steaks; 2 tbsp extra-virgin olive oil; 2 tbsp Beef Rub; Olive oil

Cuisine:American

Course:Dinner

20m prep 2h cook 3h ready

New York strip steak topped with a savory duck fat granola for added crunch and flavor. The granola is slightly sweet with thyme and a savory finish from duck fat.

Nutrition (per serving, estimated)

Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).

Energy

443 cal

Protein

15.3 g

Carbohydrate

61.1 g

Fiber

10 g

Sugars

1.16 g

Sodium

3.9 mg

Total fat

16.2 g

Saturated fat

2.48 g

Monounsaturated fat

9.3 g

Polyunsaturated fat

3.31 g

Vitamins & minerals

Calcium: 60.4 mg
Iron: 4.7 mg
Magnesium: 161 mg
Phosphorus: 470 mg
Potassium: 437 mg
Zinc: 3.58 mg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

1/4 cup duck fat
2 1/4 cup rolled oats
1/4 cup cane sugar
1 tsp kosher salt
2 New York strip steaks
2 tbsp extra-virgin olive oil
2 tbsp Beef Rub
Olive oil

Prepare

1/4 cup shallots, finely chopped
Chop 1 1/2 tsp fresh thyme

Let's Cook

Step 1.

Preheat the oven to 200°F. In a large skillet over medium heat, melt ¼ cup duck fat. Add ¼ cup finely chopped shallots and stir; cook for 3 minutes until softened.
Step 2.

Reduce heat to low. Add 2¼ cups rolled oats, ¼ cup cane sugar, 1½ teaspoons chopped fresh thyme, and 1 teaspoon kosher salt. Whisk until oats are lightly toasted and the duck fat and caramelized sugar are incorporated, about 2-3 minutes. Remove from heat.
Step 3.

Spread the granola evenly on a parchment-lined baking sheet. Bake for 1 hour, then stir to redistribute. Bake for another 40 minutes until oats are firm and slightly toasted but not browned. Let cool completely. Store in an airtight container for up to 2 months.
Step 4.

Preheat the smoker to 225°F using oak or hickory. Coat two 1-pound New York strip steaks (1½ inches thick) with 2 tablespoons olive oil and 2 tablespoons Beef Rub. Place steaks in the smoker and cook until internal temperature reaches 112°F, about 1 hour.
Step 5.

While the steaks smoke, prepare a grill for direct high heat or heat a large cast-iron skillet over high heat with a little olive oil. Remove steaks from smoker once at 112°F.
Step 6.

Place steaks on direct grill heat or in the hot skillet. Cook for 4 minutes, then flip. Cook for another 3 minutes until internal temperature reaches 124°F (total 7 minutes for skillet). Remove from heat and let rest for 10 minutes.
Step 7.

Slice the rested steaks. Cover each portion with 1 tablespoon of the prepared granola and serve.