NEW YORK Strip WITH Savory DUCK FAT Granola
- 20m Prep Time
- 2h Cook Time
- 3h Ready In
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.
Ingredients
- 59.1 ml duck fat
- 59.1 ml shallots finely chopped
- 532 ml rolled oats
- 59.1 ml cane sugar
- 7.39 ml fresh thyme chopped
- 4.93 ml kosher salt
- 2 New York strip steaks
- 29.6 ml extra-virgin olive oil
- 29.6 ml Beef Rub
- Olive oil
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
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.
- 59.1 ml duck fat
- 532 ml rolled oats
- 59.1 ml cane sugar
- 4.93 ml kosher salt
- 2 New York strip steaks
- 29.6 ml extra-virgin olive oil
- 29.6 ml Beef Rub
- Olive oil
Prepare
- 59.1 ml shallots, finely chopped
- Chop 7.39 ml fresh thyme
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.
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Step 7.
Slice the rested steaks. Cover each portion with 1 tablespoon of the prepared granola and serve.