New York Steak

A Classic Cut with Big, Confident Flavor

Our New York Steak begins with a 12 oz. center-cut strip loin selected for its balance of marbling, texture, and deep beef flavor. Once seasoned, the steak hits a hot grill that sears it quickly and locks in moisture. The crust forms evenly, while the interior stays tender, juicy, and full of natural richness. Because of its structure and grain, the New York remains one of the most satisfying cuts for steak lovers who want bold flavor without excessive fat.

Sautéed Mushrooms and Béarnaise Butter

To enhance the steak rather than overshadow it, we finish it with sautéed mushrooms and a smooth Béarnaise butter. The mushrooms bring earthy depth, while the butter adds tarragon, warmth, and subtle acidity. As the butter melts over the steak, it creates a glossy finish and elevates every bite. The pairing feels refined, familiar, and indulgent all at once.

Seasonal Vegetables for Balance and Color

The plate includes seasonal vegetables that shift with the harvest. Crisp summer squash, roasted root vegetables, or sautéed greens each bring their own texture and brightness. This addition keeps the dish balanced and prevents the richness of the steak from feeling heavy. The vegetables also add visual contrast, making the plate feel complete and polished.

A Signature Plate Across All Three Utah Locations

Guests at Redstone Center in Park City often choose this entrée after a day near Canyons Village or the surrounding trails. At Fashion Place Mall, it’s a go-to for business lunches and relaxed dinners. Meanwhile, Downtown SLC diners enjoy pairing it with craft beer before theater shows or evenings on Main Street. The dish fits each location because its flavor and presentation suit both casual and elevated dining.

Steakhouse Comfort with Elevated Technique

This entrée blends classic grilling, rich finishing sauces, and fresh seasonal elements to create a steak experience that feels timeless and satisfying.