NY Strip Steak w/ Serrano Honey & Avocado

August 5, 2025

overhead shot of the new york strip steak plated over mashed avocado and drizzeled in serrano honey

New York strip steak served over lime spiked avocado mash finished with a sweet and spicy drizzle of Serrano infused honey

/jumptorecipe

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New York Strip Steak

The New York Strip comes from the short loin. It is prized for its rich and tender flavor. The juiciness is due to natural marbling. When seared, it forms a crisp crust and succulent interior, locking in juices.

Avocado

Avocado offers a delightful cooling, smooth, refreshing, and mellow taste. Each bite delivers a uniquely creamy texture that melts in the mouth. Its inherently mild flavor offers a perfect contrast to the richness of the steak. It also enhances the sweet heat of the serrano infused honey.

Serrano Pepper

Serrano pepper offers a fresh, vibrant green heat. It delivers a sharper kick than a jalapeño. It also contributes a distinctive grassy brightness to dishes. Its crisp texture and pungent flavor profile make it a great addition to the super sweet honey.

Honey

Honey provides a delightful sweet counterpoint to the inherent heat and spices, masterfully balancing the steak’s rich, savory characteristics. This addition creates a more complex and well-rounded flavor profile.

TIPS & TRICKS FOR THE BEST NY STRIPS WITH SERRANO HONEY AND AVOCADO

Infusing the Honey

Infusing honey adds a delightful complexity to its natural sweetness, opening up a world of culinary possibilities. The process involves gently heating the honey with various aromatic ingredients, allowing their flavors to meld and enrich the honey. Gentle heat and steep the serranos

How Long Can You Store Infused Honey?

Infused honey, when properly prepared and stored, can last for a significant period. This is due to honey’s naturally low water content. Its acidic pH inhibits bacterial growth.

Always use your senses. If the honey develops an off-smell, shows signs of mold, or has an unusual texture, it’s best to discard it. Crystallization is normal for honey and does not show spoilage. You can gently re-liquefy crystallized honey by placing the jar in a warm water bath.

Searing the Steak

Searing a steak is a fundamental technique. It creates a beautifully browned, flavorful crust. This crust helps keep the interior juicy and tender. It involves cooking the steak at a very high temperature for a short period.

The magic behind a perfect sear is the Maillard reaction. It is a complex chemical process. This occurs when amino acids and reducing sugars in the meat are exposed to high heat. This reaction creates hundreds of new flavor compounds and the desirable brown color.

Key Elements for Searing:

High Heat: This is non-negotiable. A screaming hot pan is essential to quickly form a crust.
Dry Surface: Any moisture on the steak’s surface will turn to steam. This prevents the Maillard reaction and results in a gray, steamed exterior instead of a crust.
Fat: A high smoke point oil, like grapeseed, avocado, or canola oil, is necessary. Clarified butter can also be used. They help conduct the heat evenly and prevent sticking.

How to Get the Perfect Sear on a Steak

Before You Sear:

Choose the Right Steak: Thicker cuts (1.5 inches or more) are ideal for searing as they allow you to develop a deep crust without overcooking the interior. Ribeye, New York strip, and porterhouse are excellent choices.
Bring to Room Temperature: Remove the steak from the refrigerator at least 30 minutes to an hour before cooking. This allows for more even cooking.
Pat Dry, Thoroughly Dry: This is perhaps the most crucial step. Use paper towels to pat every surface of the steak until it is completely dry. Any moisture will prevent a proper sear.
Season Generously: Liberally season the steak with coarse salt and freshly ground black pepper.
Preheat Your Pan: Place a heavy-bottomed pan, preferably cast iron or stainless steel, over high heat. Let it preheat for 5-10 minutes until it’s smoking lightly. A well-heated pan is paramount.
Add High Smoke Point Oil: Add a thin layer of a high smoke point oil to the hot pan. It should shimmer but not smoke excessively.

During the Sear:

Place Steak in Pan: Carefully place the steak in the hot pan. You should hear a vigorous sizzle immediately. Do not overcrowd the pan; cook steaks one or two at a time if necessary.
Don’t Touch It! Resist the urge to move or flip the steak for the first 2-3 minutes. This allows the crust to form uninterrupted.
Flip and Continue: Flip the steak after 2-4 minutes, or once a deep brown, crispy crust has formed. Sear the other side for a similar duration.
Sear the Edges (Optional): For thicker cuts, use tongs to sear the fat cap and any other unseared edges for 1-2 minutes per side.
Basting (Optional): For added flavor and juiciness, you can add butter, garlic cloves, and fresh herbs (like rosemary or thyme) to the pan during the last minute or two of searing. Tilt the pan and spoon the melted butter and aromatics over the steak.
Check Doneness: Use an instant-read thermometer to check the internal temperature for your desired doneness.
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-150°F (60-66°C)
- Well-Done: 150-160°F (66-71°C)

After the Sear:

Rest the Steak: This is as important as the sear itself. Transfer the seared steak to a cutting board and let it rest for 5-10 minutes, depending on its thickness. This allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful result. If you cut into it too soon, the juices will run out, leaving a dry steak.
Slice and Serve: After resting, slice the steak against the grain for maximum tenderness and serve immediately.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cast iron skillet

Cutting Board

Mixing Bowls and Spoons

Chef Knife

Serving Trays

Tongs

RECIPE

Marissa Bolden

NY Strip with Serrano Honey & Avocado

New York strip steak served over lime spiked avocado mash finished with a sweet and spicy drizzle of Serrano infused honey

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings: 2

Ingredients Method

Ingredients

Serrano Honey:
1 serrano pepper seeded and sliced
½ tsp salt
½ cup honey
Avocado Mash:
2 avocados
1 lime zested and juiced
1 garlic clove minced
1 tsp salt
For the Steak:
2 New York strip steaks
3 Tbsp salt
2 Tbsp black pepper
3 Tbsp grapeseed oil or any neutral, high-smoke point oil
4 Tbsp softened butter
2 garlic cloves smashed

Method

Prepare the Serrano Honey:
Heat a sauté pan over medium-low heat. Add serrano peppers and salt.
Once the serranos are fragrant, add the honey.
Reduce heat to low and simmer for 10-15 minutes, or until small bubbles form around the serranos.
Cool and store in a jar.
Prepare the Steaks:
Allow the steaks to come to room temperature.
Generously season both sides of the steaks with salt and pepper.
Sear the Steaks:
Heat a cast iron skillet over medium-high heat until hot.
Add grapeseed oil to the pan.
Working with 2 steaks at a time, sear each steak for 4-5 minutes per side, until a crust forms.
Flip the steaks and add the softened butter and smashed garlic to the pan.
Tilt the pan slightly and spoon the melted butter over the steaks, basting them as they continue to sear for another 4 minutes (adjust cooking time based on thickness and desired doneness).
Remove the steaks from the pan and pour the pan juices over them. If cooking more than 2 steaks, repeat the searing process.
Let the steaks rest for 10 minutes.
Prepare the Avocado Mash:
Remove the avocado flesh from the skin and discard the seeds.
Lightly mash the avocado with salt, lime zest, lime juice, and minced garlic.
Assemble and Serve:
Slice the rested steaks.
Place the sliced steak over a bed of the lightly mashed avocado.
Drizzle with the serrano honey.
Finish with a small pinch of sea salt for enhanced flavor.

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