A classic with a twist, Chef Matt Guiffrida took all the mouth-watering extras that make a great steak and put them together in a dish that hits all the right flavor notes with his Horseradish and Gorgonzola Crusted NY Strip Steak.
“I love steaks,” he says from his restaurant, Muse in the Harbor. “If I go out I want a steak that has something unusual for a special occasion. Of course a steak has to have a good marinade rub beyond just salt and pepper, so I was playing with all the great steak add-ons like horseradish, green peppercorns and Dijon mustard. I thought this is all good, so let me just put all of this into a crust that can be layered on top. I tried this on steaks like filet mignon but filet should stand alone—it’s so good.”
“Rib eye is too fatty and you couldn’t see the steak under the crust so that wouldn’t work. Strip steak works best with this combo. Add on a loaded potato and it’s a winner.”
“This dish has been very popular, we usually change up the menu seasonally but we have kept this on the menu for seven years year-round. We took it off years ago but so many people asked for it we realized we had a keeper.”
Guiffrida has been very busy at Muse as he has just purchased the building. “We’re staying put!” he says. “Now that we own the place we are doing more renovation on the bar, we put in new awnings, garden boxes for herbs, and a great patio. It will all be ready in time for summer.”
Horseradish Gorgonzola NY Strip Steak
4 12-oz or 14-oz strip steaks
2 tbsp olive oil
fresh cracked pepper
1. Rub steaks with oil and season with kosher salt and cracked pepper.
2. Grill to desired temp or sauté in hot pan on stove.
3. Add crust (see recipe below) and brown under broiler or with a crème brûlée torch.
1/2 cup crumbled Gorgonzola
1/2 cup grated horseradish, drained
1 tbsp Dijon mustard
1 tbsp green peppercorns, drained (optional).
1 tbsp. Worchester sauce
1. Mix all ingredients together in a bowl and layer on top of steak.
Loaded Baked Potato Hash
4 baked potatoes, diced.
2 tbsp. sour cream
half a bunch of scallions, chopped
1/4 lb. bacon, chopped
1/2 c shredded cheddar cheese
Salt and pepper
1. Cook bacon until crispy.
2. Add potatoes and scallion. Brown for 4 minutes.
3. Remove from heat and add cheese and sour cream.
4. Season with salt and pepper to taste.
Muse in the Harbor is located at 16 Main Street, Sag Harbor. For more information, call 631-899-4810, or visit museintheharbor.com to view the menus online.