Pan Seared New York Strips with Rosemary Potatoes

Name: Pan Seared New York Strips with Rosemary Potatoes
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 lb new potatoes, quartered; 1 tbsp olive oil; 4 tsp dried rosemary; 1 head garlic; 2 12-ounce New York strip steaks, at least 1 inch thick; 1 tbsp canola oil; 2 tbsp butter; 3 tbsp plain goat cheese; 4 cups mixed greens; ½ cup grape tomatoes, halved; Balsamic dressing, to taste

June 21, 2016

You have to love a good steak. And if you don’t, we can’t be friends. Ok, that was extreme, but seriously though. There’s something so rewarding about a seared New York Strip, covered in a decadent, roasted garlic butter. And this butter is made even more rich with smooth, creamy goat cheese. Pair everything with rosemary roasted potatoes and a crisp salad. Is your mouth watering yet? Mine is and I’ve already had some!

This dish really is pretty simple too, even though it sounds like something highly sophisticated. Get the potatoes and garlic in first so they develop good color and texture. Start by cutting the potatoes into fourths or sixths, depending on the size of the potatoes and how long you want them to take. Place them in a bowl and drizzle olive oil and rosemary over the top. Toss everything together and spread out on a foil-lined baking sheet. Let them roast in the oven for approximately 40 minutes, but again, it depends on the size.

Then cut the end off of a head of garlic (not the end that has the root, but the other side). Wrap the entire head of garlic in foil, and place in oven as well. This will also need about 45 minutes.

How to cook your steak

Let the New York strips come to room temperature. This will help them to cook more evenly. Season both sides with salt and pepper. When ready to cook, heat a cast iron or heavy-bottomed pan over medium heat. Add canola oil. When the oil is hot but not smoking, add your steaks. To achieve a medium cooking temperature, (pink in the middle, and warm) let them cook for about 5 minutes on the first side and then flip. Once flipped, add in butter. Using a spoon, baste the fat in the pan over the top of the steaks. Let it cook for about 4 minutes on this side, then remove from heat and let rest.

To make the garlic goat cheese butter, drain the excess oils from the frying pan into a bowl and set aside. In a separate bowl, add the goat cheese and set aside. Remove garlic clove from oven. Using a pair of tongs, squeeze the cloves out of the garlic head onto a cutting board. They should slip out pretty easily. Using the back of your knife or a spoon, press the garlic until it becomes a paste. Mix this into the goat cheese. Then pour butter and oil mixture over the top until desired consistency is reached. Set the butter aside.

Remove the potatoes from the oven. Plate this dish with a mixed greens and tomato salad, potatoes, and half a New York strip. Top the steak with the garlic goat cheese butter. Try not to die and go to heaven.