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New York Strip with Mashed Potatoes and Asparagus
For Steaks:
2 (16oz) Strip Steaks
1 to 2 tablespoons neutral oil
8-10 sprigs fresh thyme
2-3 sprigs fresh rosemary
4-5 cloves fresh garlic cloves(crushed)
5-6 tablespoons unsalted butter
Salt and pepper to taste
For Mashed Potatoes:
1 container Yukon Gold Mashed from The Butcher’s Market
For Asparagus:
1 package of marinated Asparagus from The Butcher’s Market
1. Season the steaks generously on both sides with salt and pepper
2. Add oil to large skillet or cast-iron pan and heat over medium high until oil produces light whisps of smoke.
3. Carefully add steaks to pan and cook for 4 to 5 minutes, allowing the steaks to develop a good sear and crust before flipping.
4. Flip steaks over and add butter, herbs, and crushed garlic cloves to the pan.
a. Allow steaks to cook for 4 to 5 minutes. Though while they are cooking, use a spoon to baste the tops of the steaks with the flavor infused butter.
b. After the steaks have finished cooking, remove them from the pan and set aside to rest for 7 to 8 minutes before serving.
c. Pour off rendered herb and garlic infused butter into a dish for use later and place pan back on the stove to use for the asparagus.
5. While the steaks are resting, we can cook the asparagus
a. Using the pan you just used to cook your steaks, make sure it is on medium high heat.
b. Cut open and add your marinated asparagus to the pan in a single layer and sauté, turning occasionally until tender, 8 to 10 minutes.
6. Lastly, heat the mashed potatoes.
a. Remove lid from container and place in the microwave and set timer for 2 to 3 minutes.
b. Take container from microwave and stir. Then place the potatoes back in the microwave and cook for another 1 to 2 minutes. Or until heated through (temp should be around 165°F)
7. Time to Serve
a. Slice your steak across the grain, 1/4 inch thick. Place onto a plate.
b. Next to your steak add a serving of mashed potatoes and asparagus.
c. Use the rendered herb and garlic infused butter to dress your sliced steak.
