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Steak and potatoes

SERVINGS
Serves 2 Servings
RATE THIS RECIPE
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SERVINGS
Serves 2 Servings
RATE THIS RECIPE
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Ingredients

Steak
  • 2 ny strip steaks (12 ounces each about 1 1/4-inch thick)
  • 2 tablespoon canola oil or other neutral oil such as vegetable
  • Thyme compound butter
  • 2 ny strip steaks (12 ounces each about 1 1/4-inch thick)
  • 2 tablespoon canola oil or other neutral oil such as vegetable
  • 1 stick unsalted butter, slightly softened
  • 2 teaspoon finely chopped fresh thyme leaves
  • Mashed potatoes
  • 2 ny strip steaks (12 ounces each about 1 1/4-inch thick)
  • 2 tablespoon canola oil or other neutral oil such as vegetable
  • 1 stick unsalted butter, slightly softened
  • 2 teaspoon finely chopped fresh thyme leaves
  • 2 pound yukon gold potatoes, peeled and cut into 2-inch dice
  • 1 pound 1/2 - 2 cups whole milk
  • 1 stick cold unsalted butter, cut into tablespoons
  • Preparation

    Baking Directions:

    Steak1. Remove the steaks from the refrigerator 30 minutes before cooking to allow the internal temperature of the meat to warm up (this will allow even cooking).

      Season the steaks liberally on both sides with salt and freshly ground black pepper.

    2. Preheat the oven to 400 degrees F.

    3.

      Heat the oil in a large cast iron pan over high heat until it begins to shimmer.

      Put the steaks in the pan, cook until golden brown and a crust has formed and don't attempt to turn for at least 3 minutes.

    Turn over continue cooking until golden brown the bottom is golden brown.

      Transfer to the oven and continue cooking until an instant read thermometer inserted into the center of each steak registers 135 degrees (for medium-rare) or 140 for medium doneness.

      Remove the steaks to a cutting board and let rest 5 minutes before serving/slicing.

    Thyme compound butterCombine the butter and thyme in a bowl and season with salt and pepper.

    Mashed potatoes1. Put the potatoes in a large saucepan, cover with cold water by 2-inches and add 2 tablespoons of kosher salt.

    Bring to boil over high heat and cook until tender (a paring knife inserted into the potatoes meets with no resistance), about 25 minutes.

    Drain the potatoes well, return to the pan and toss in hot pan to make sure the potatoes are dry.

    2. When the potatoes are almost done cooking, put the milk in a small saucepan and bring to a simmer over low heat.

    3. Run the potatoes through a food mill set over a large bowl, stir in the butter, piece by piece until emulsified.

    Add half of the hot milk and stir using a wooden spoon until smooth, adding more milk as needed; season well with salt and freshly ground black pepper.

    Keep warm in a bowl set over simmering water.

    Tips:

    Always buy the best beef possible.

    Black Angus aged beef is the best.

    Remove dense cuts of meat from the refrigerator and let sit at room temperature for 30 minutes before cooking to take the chill off the internal temperature.

    This will allow the outside and inside to cook evenly.

    Beef is dense and requires a lot of salt and pepper.

    The salt and pepper will also help to create crust on the outside of the steak.

    Use an instant read thermometer to perfectly cook the meat to your desired doneness.

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