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Recipe: Executive Chef Greg Richie, Soco Restaurant

Chicken Fried New York Strip Steak with Mashed Potatoes and White Truffle Pepper Gravy

Nestled in trendy Thornton Park and headed by Executive Chef Greg Richie, the Zagat-rated Soco Restaurant offers—and derives its name from—Southern contemporary cuisine, and prides itself on using locally sourced ingredients. This month, Richie shares how to make one of Soco’s heartiest entrees.

Chicken Fried New York Strip Steak

Serves Four


4 6-oz. New York strip steaks, cleaned of fat and sinew

3/4 cup flour, seasoned with salt and pepper

2 eggs, beaten


1. Preheat a large cast-iron skillet with 1/4 inch of oil in the bottom. When some flour sprinkled into oil sizzles, it is ready for cooking.

2. Coat steak in flour. Shake off excess and dip into egg mixture. Return steak to flour for a final dredge before frying.

3. Place steak into oil and cook on both sides until golden brown.

4. Remove from pan.

5. Pour off the oil.

Mashed Potatoes


1-½ lbs. Yukon Gold potatoes, peeled and diced

½ tsp. salt

½ cup half-and-half

4 tbsp. butter


1. Bring a large pot of water to boil

2. Add potatoes and boil until soft

3. Combine potatoes with half-and-half, butter and salt.

4. Mix to desired consistency.

5. Salt and pepper to taste.

White Truffle Pepper Gravy


⅓ cup flour

3-½ cup whole milk

1 tsp. high-quality white truffle oil


1. Place 2 oz. of oil (used for steak preparation) back in the skillet.

2. Whisk the flour into the oil.

3. Cook the roux until it becomes a light brown color.

4. Pour in the milk, whisking constantly.

5. Continue to cook, whisking, until the gravy is free of lumps.

6. Season well with salt and pepper.

7. Add white truffle oil

Cofounded by Executive Chef Greg Richie, Soco Restaurant offers time-honored classics combined with the excitement of the contemporary. For reservations, call (407) 849-1800 or visit them online at