Chef Linton Hopkins recently opened his steakhouse, C. Ellet’s (named for his great-grandfather Charles Ellet) at The Battery outside SunTrust Park in Atlanta. While this is a truly an American steakhouse, it is grounded in Southern tradition a la Mark Twain and named after his ancestor. During the planning of C. Ellet’s, Chef Hopkins traveled the country to find the best tasting from a New York strip from Texas, grass fed ribeye from Ohio and a dry-aged Porterhouse from Kansas. To experience a great steak at home, try Chef Hopkins’ recipe for New York strip prepared in a cast iron skillet.
1 lb. boneless beef strip loin
3 tablespoons peanut oil, non-aromatic
4 teaspoons kosher salt
2 tablespoons fresh black pepper, coarsely cracked
3 tablespoons unsalted butter, room-temperature
4 sprigs of rosemary, approximately 3” in length
1 head of garlic, split horizontally
Season steak with salt and pepper and wrap tightly with plastic wrap. Leave to rest on the counter for up to 3 hours. While steak rests, dismantle all smoke alarms or set up an outdoor cooking station.
Preheat cast iron skillet over high heat for 3-4 minutes, or until pan is white-hot. Add peanut oil to the pan and swirl to coat. Place steak in skillet and allow to cook for 2-3 minutes at high heat, then lower the heat to medium-high for 2 more minutes.
Place garlic cut-side-down in pan and periodically monitor for color. Flip steak and top with butter and rosemary sprigs. As the butter melts, tilt skillet and use a spoon to baste the steak as it cooks for about 5 minutes. Lift steak from pan with a pair of tongs and sear edges. Remove steak from heat and allow to rest for 5 minutes before serving.
Read our interview with Chef Linton Hopkins from our Spring/Summer 2018 magazine here.
By Denise Romeo, City Editor