Seared NY Strip Steak with Roasted Potatoes and Asparagus
Seared NY Strip Steak with Roasted Potatoes and Asparagus
Ingredients
For the Steaks
- 2 NY strip steaks, about 1 1/4 to 1 1/2 inches thick
- 1 tablespoon kosher salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon beef tallow
- 1 tablespoon unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary
For the Roasted Potatoes
- 1 1/2 pounds baby yellow potatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons avocado oil
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh dill, chopped, plus extra for garnish
- 1/2 teaspoon kosher salt, or to taste
For the Roasted Asparagus
- 1 bunch asparagus, woody ends trimmed
- 1 clove garlic, minced
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon kosher salt, or to taste
For Serving
- 1/2 cup hollandaise sauce, or other preferred sauce
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with foil for the potatoes.
⏱️ 5 min•🌡️ 400
- 2
Prepare the potatoes: Wash the baby yellow potatoes thoroughly. Cut them in half and place them in a large bowl. Add the minced garlic, avocado oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh dill. Mix by hand until the potatoes are evenly coated. Spread the seasoned potatoes in a single layer on the prepared baking sheet.
⏱️ 10 min
- 3
Roast the potatoes: Place the baking sheet with potatoes in the preheated oven. Roast for 25-30 minutes, or until fork-tender and lightly browned, flipping halfway through.
⏱️ 25 min•🌡️ 400
- 4
Prepare the steaks: While the potatoes roast, remove the NY strip steaks from their packaging and pat them very dry with paper towels. Season both sides generously with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Let them sit at room temperature for at least 15 minutes.
⏱️ 15 min
- 5
Cook the steaks: Heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking. Add 1 tablespoon beef tallow. Once melted and shimmering, carefully place the seasoned steaks in the hot pan. Sear for 2-3 minutes per side until a deep brown crust forms.
⏱️ 6 min
- 6
Baste the steaks: Reduce the heat to medium. Add 1 tablespoon unsalted butter, 3 smashed garlic cloves, and 2 sprigs of fresh rosemary to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steaks with the melted butter, tallow, garlic, and rosemary mixture for 2-4 minutes, or until the steaks reach your desired internal temperature (e.g., 130-135°F for medium-rare).
⏱️ 4 min
- 7
Rest the steaks: Transfer the cooked steaks to a cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min
- 8
Cook the asparagus: While the steaks rest, add the trimmed asparagus to the same pan (no need to clean it). Add 1 minced garlic clove, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté for 3-5 minutes, tossing frequently, until the asparagus is tender-crisp.
⏱️ 5 min
- 9
Slice and serve: Slice the rested steaks against the grain into desired thickness. On each plate, arrange a portion of the roasted potatoes, sautéed asparagus, and sliced steak. Sprinkle additional fresh dill over the potatoes. Drizzle the hollandaise sauce generously over the sliced steak. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Seared NY Strip Steak with Roasted Potatoes and Asparagus
For the Steaks
- 2 NY strip steaks, about 1 1/4 to 1 1/2 inches thick
- 1 tablespoon kosher salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon beef tallow
- 1 tablespoon unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary
For the Roasted Potatoes
- 1 1/2 pounds baby yellow potatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons avocado oil
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh dill, chopped, plus extra for garnish
- 1/2 teaspoon kosher salt, or to taste
For the Roasted Asparagus
- 1 bunch asparagus, woody ends trimmed
- 1 clove garlic, minced
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon kosher salt, or to taste
For Serving
- 1/2 cup hollandaise sauce, or other preferred sauce
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with foil for the potatoes.
⏱️ 5 min•🌡️ 400 - 2
Prepare the potatoes: Wash the baby yellow potatoes thoroughly. Cut them in half and place them in a large bowl. Add the minced garlic, avocado oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh dill. Mix by hand until the potatoes are evenly coated. Spread the seasoned potatoes in a single layer on the prepared baking sheet.
⏱️ 10 min - 3
Roast the potatoes: Place the baking sheet with potatoes in the preheated oven. Roast for 25-30 minutes, or until fork-tender and lightly browned, flipping halfway through.
⏱️ 25 min•🌡️ 400 - 4
Prepare the steaks: While the potatoes roast, remove the NY strip steaks from their packaging and pat them very dry with paper towels. Season both sides generously with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Let them sit at room temperature for at least 15 minutes.
⏱️ 15 min - 5
Cook the steaks: Heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking. Add 1 tablespoon beef tallow. Once melted and shimmering, carefully place the seasoned steaks in the hot pan. Sear for 2-3 minutes per side until a deep brown crust forms.
⏱️ 6 min - 6
Baste the steaks: Reduce the heat to medium. Add 1 tablespoon unsalted butter, 3 smashed garlic cloves, and 2 sprigs of fresh rosemary to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steaks with the melted butter, tallow, garlic, and rosemary mixture for 2-4 minutes, or until the steaks reach your desired internal temperature (e.g., 130-135°F for medium-rare).
⏱️ 4 min - 7
Rest the steaks: Transfer the cooked steaks to a cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min - 8
Cook the asparagus: While the steaks rest, add the trimmed asparagus to the same pan (no need to clean it). Add 1 minced garlic clove, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Sauté for 3-5 minutes, tossing frequently, until the asparagus is tender-crisp.
⏱️ 5 min - 9
Slice and serve: Slice the rested steaks against the grain into desired thickness. On each plate, arrange a portion of the roasted potatoes, sautéed asparagus, and sliced steak. Sprinkle additional fresh dill over the potatoes. Drizzle the hollandaise sauce generously over the sliced steak. Serve immediately.
⏱️ 5 min