This New York Strip Steak Date Night Dinner makes takeout steaks taste weak. In this recipe, I go through the step by step process on how to get your steak juicy on the inside, yet crispy on the outside. This well seasoned steak combined with the garlic aioli is oh so delicious. This meal is naturally paleo and whole30 friendly and can be modified to be keto friendly.
This is a great recipe to keep on hand for birthdays and anniversaries. There’s always something special about cooking a delicious meal for someone you care about! The delicious buttery flavor of the steak paired with the fresh lemon flavor from the garlic aioli is the perfect combination.
I love cooking for my husband and am constantly developing new recipes to make for him. From breakfast to dessert, taking the extra time to make him a dish from scratch is my favorite. Some of my favorite date night dinners include: keto paella, easy dutch oven ribs, gluten free lasagna, paleo swedish meatballs, pan seared chilean sea bass, paleo pork tenderloin, and whole30 bang bang shrimp.
Why You Will Love This Recipe
- This recipe is simple but is not lacking in flavor.
- This recipe is perfect for a stay at home date night or can be used to impress a crowd.
- This recipe is naturally gluten free, dairy free, whole30 friendly, paleo, soy free, nut free, and keto friendly.
- Eating this meal has all the appeal of eating out at a restaurant from the comfort of your own home.
- Kids will love this recipe as well as adults.
- To make this a full meal, you could end your date night or gathering with serving my Mini Dairy Free Chocolate Cakes for dessert.
- 2 New York Strip Steaks-I love Butcher Box. Every month they deliver a variety of all of my favorite meats. Everything is grass fed. I love having the meat ready to go in the freezer for quick and easy dinners. They have the best quality around. You can sign up for the monthly steak shipment here.
- Garlic-The fresh garlic is used for serving and garnishing. It adds the most perfect flavor.
- Salt and pepper-This enhances the flavor of the steak while cooking.
- Rosemary-to garnish.
- Ghee-This is what gives the steak the buttery taste. If you are new here, ghee is one of my go-to cooking fats. It is full of flavor and the milk proteins that most are sensitive to are removed. That is why it is paleo and whole30 friendly.
For the mini potatoes:
- 1 pound mini potatoes– I prefer the rainbow ones, because the more colorful your plate is, the more nutrients!
- Sea salt and pepper- to spice up the potatoes.
- Ghee or olive oil-This will allow the potatoes to get crispy.
For the garlic aioli:
- Avocado mayo– Consider avocado mayo a staple in paleo cooking. It is a great alternative for conventional mayo that is loaded with unhealthy fats. I like to get a big bottle at Costco because we go through it so fast but you can also get it here. I also use it to make homemade dressings. Like I said, it is a staple in our kitchen.
- Dijon mustard-This is an added French touch and I am here for it. Dijon is totally optional but in my option it is what gives this garlic aioli a nice kick.
- Lemon juice-Lemon juice is what separates mayo from aioli. Do not skip!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can switch up this recipe by changing the dipping sauce you pair it from. I love the garlic aioli but this would also taste great with my red chimichurri sauce as well.
- If you are looking for a lower card option, you can swap out the roasted mini potatoes for a different side such as roasted broccoli.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Step By Step Instructions
- Tip # 1: Your cooking time will depend on how well you like your steak done. The current instructions yield a medium to medium rare cook.
- Tip # 2: Let your steak rest before cutting into the meat so the juices have a chance to settle.
- Tip # 3: By not moving the meat once placing it in the pan will allow the steak to develop a nice crust on the outside of the meat.
I recommend reheating this meal in the oven at 350 degrees F for 5-10 minutes or until warmed through.
You can plate and serve this dish on individual plates or you can serve a crowd on platters.
Yes! You can use this recipe with any cut of beef. The cut of beef would just change your cook time.
- This recipe can be stored in the refrigerator for 5 days in an air tight container.
Other Steak Recipes You Will Love
Are you interested in a list of my go to healthy alternatives?
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New York Strip Steak Date Night Dinner w/ Garlic Aioli
- cast iron or ceramic pan
- baking sheet
- Lemon juicer
- Garlic mincer
Crispy potatoes: (sub broccoli for keto)
- 1 pound mini potatoes
- 1 tbsp ghee
- 1/4 tsp sea salt
- 1/4 tsp black pepper
For the mini crispy potatoes:
- Preheat the oven to 400 degrees F. Wash the potatoes and cut them in half. Season the potatoes in a bowl with the ghee, salt, and pepper. Cook the potatoes for 20 minutes, then flip and cook for an additional 20 minutes. Once the potatoes are done preheat the oven to 450 degrees F.
For the aioli:
- Mix all ingredients in a bowl with a fork or a whisk.
For the steak:
- While the potatoes have about 8 minutes left, start on the steak. Pat dry the steak with a paper towel and season nicely with the salt and pepper. Using an oven safe pan (cast iron or ceramic), add the ghee to the pan on medium high heat (1 tablespoon) and set down the steak. DO NOT MOVE. Let it cook for 3 minutes, then flip it and cook for an additional 3 minutes. The oven should already be preheated to 450 degrees F at this point. Add the steak to the oven for 5 minutes. Once the stake is done, add the remaining ghee on top and baste it. Mince the fresh garlic and add on top with optional rosemary to garnish. Add additional salt and pepper to taste.