It’s hard to have a nice steak dinner out when you can cook up some awesome steak-house suppers at home. The only advantage I see for dining out is that someone else cleans the mess. When you have help in the kitchen, part of the joy of dinner is the time spent together in the kitchen. Not only do you have the wonderful time creating together, but you save a pretty penny, too.
I like to serve pan seared steaks with Smokey Pan Seared Asparagus, a simple salad and some warm dinner rolls. All the goodness of a great steakhouse meal without leaving the house. And pan seared steaks gives you all that charred goodness of a grill no matter the weather. That means steak dinners are awesome year round.
New York Strips with Garlic Butter and Grilled Potatoes
¼ cup Soft Butter
3 garlic cloves, pressed
¼ Teaspoon dried Thyme leaves
1 Teaspoon Fresh Rosemary, Chopped
¼ Teaspoon dried oregano
Place soft butter into a small bowl. Press garlic directly over the butter. Add herbs. Mix well. Set aside until ready to use for flavors to mingle.
New York Strip
1 lb Yukon Gold Potatoes, cut into ½ inch chunks
2 New York Strips
Hickory Smoked Salt to taste
Black Pepper to taste
½ cup Parsley, chopped for garnish
Season steaks with salt and pepper. Gently rub seasoning into the meat. Set aside on the counter for 30 minutes. Start the potatoes while the steaks come to temperature.
Yukon Gold Potatoes
1 lb Yukon Gold Potatoes
3 Garlic Cloves, Minced
1 teaspoon Thyme
1 teaspoons Rosemary
¼ cup water
Heat oven to 300 degrees. Wash and cut potatoes. Set aside.
In a large Cast Iron Skillet over medium high heat, mix olive oil and butter. Swirl to coat the bottom of the skillet. Add potatoes, garlic, thyme, and rosemary. Cook for about 5 minutes, stir. Add water to create a flash of steam. Continue to cook potatoes another 5 minutes or until fork tender. Remove potatoes from the skillet to a small baking dish lined with foil. Cover and hold potatoes in a warm oven.
Turn the skillet to high heat. Add steaks. Cook for 3 minutes, or until seared nicely. Flip steak, sear other side. Reduce heat to medium-high and continue to cook to desired doneness, about 4 minutes longer. Remove skillet from heat. Slather steaks with the garlic butter. Cover and let rest for about 5 minutes.
Remove potatoes from oven. Pile on one side of the skillet with the steaks. Sprinkle everything with chopped parsley for a splash of color. Serve and enjoy.
Note: The steaks can be cut in half to serve four. Served with steamed asparagus, a crisp salad and warm rolls, it’s a complete, satisfying supper.