Sammy Davis Jr. knew a good New York Strip. It was his cut of choice at the Golden Steer, where he spent countless nights in Booth 20 alongside Frank Sinatra, Dean Martin, and the entertainers who would eventually make that corner of our dining room famous. So when we set out to cook a New York Strip inspired by Sammy, we kept it the way a great steak should be: uncomplicated, generously seasoned, and built around a proper crust. We start with Sergio’s Seasoning for the savory steakhouse foundation, then layer on Pepper Mafia Seasoning for a bolder hit of black pepper and bite. Two blends. One great piece of beef. Nothing unnecessary.
And while we can’t tell you exactly how Sammy ordered his steak all those nights at the Steer, we know the cut he came back for again and again. The New York Strip.
From Harlem to Las Vegas
Before the Strip, there was Harlem.
Sammy Davis Jr. was born in New York City in 1925 into a family of vaudeville performers and began performing almost as soon as he could walk. Over the next six decades, he became one of America’s great entertainers: a singer, dancer, actor, and comedian whose talent carried him from New York stages to the biggest rooms in Las Vegas.
But when Sammy began performing in Vegas, the city wasn’t nearly as welcoming offstage. Because of segregation, he wasn’t permitted to stay or dine at many of the hotels where he performed. Then he came to the Golden Steer; a restaurant that has always been progressive for its time. The Golden Steer welcomed Sammy and told him he could sit wherever he liked.
He chose a corner booth.
Soon Sinatra, Dean Martin, and the rest of his circle began joining him after performances. That section became known as the Rat Pack Corner, and Sammy’s preferred seat, Booth 20, still bears his name today. And night after night, one cut kept finding its way to the table: the New York Strip.
How to Give a New York Strip the Steakhouse Treatment
A great New York Strip doesn’t need a complicated marinade. It needs good beef, enough seasoning, and serious heat.
For this preparation, Sergio’s Seasoning goes on first. It's our steakhouse foundation, bringing salt, pepper and savory depth without overpowering the beef. Then comes Pepper Mafia. The pepper-forward blend adds another layer of spice and helps create the bold crust we want on a cut like the New York Strip. Think of Sergio’s as the foundation. Pepper Mafia brings the swagger.
Here’s what you’ll need:
Ingredients
- 1 USDA Prime New York Strip
- Sergio’s Seasoning, to taste
- Pepper Mafia Seasoning, to taste
- Neutral cooking oil
- 2 tbsp butter
- 2 cloves fresh garlic, crushed
- A few sprigs of fresh thyme
Directions
- Bring to temp: Remove the steak from the refrigerator 30 minutes before cooking. Pat it completely dry with paper towels.
- Season confidently: Season both sides generously with Sergio’s Seasoning. Follow with a lighter coating of Pepper Mafia, pressing it gently into the surface. Don’t be timid — a thick New York Strip can handle more seasoning than you think, and that seasoning is what builds the crust that makes the first bite worth remembering.
- Sear: Heat a cast iron skillet over high heat until smoking. Add a thin layer of neutral oil. Lay the steak away from you and sear for 3–4 minutes without moving it, until a deep crust forms.
- Flip and baste: Flip once. Add the butter, crushed garlic, and thyme to the pan. As the butter melts, tilt the pan and baste the steak continuously for another 3–4 minutes, or until it reaches your desired internal temperature.
- Rest: Transfer to a cutting board and rest for at least 5 minutes before cutting.
- Serve and enjoy.
