Bone-in Ny Recipe

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1. 1

   Chorizo confit

   In a skillet over medium-low heat, dice the Spanish chorizo and render its fat in 60 ml olive oil with the red onion cut into small wedges. Add minced garlic and bay leaves as the oil starts to shimmer. Let the chorizo slowly confit in the fat until tender and golden, about 8-12 minutes. Remove onion pieces and bay leaves; keep the confit and oil warm for later.

2. 2

   Beans: In a pot, heat a splash of the reserved confit oil or olive oil. Sauté minced garlic from the confit step with the remaining onion until fragrant. Stir in the canned pinto beans, cumin, and bay leaves. Simmer gently 5-8 minutes to infuse flavor; season with salt and pepper to taste. If you prefer a slightly mashed texture, mash a portion of beans and leave the rest whole.

3. 3

   Papas campesinas

   Cut potatoes into 1-inch chunks. In a skillet, heat 2 tablespoons of olive oil; sauté diced red bell pepper and onion until softened. Add potatoes, smoked paprika, and garlic; season with salt and pepper. Cover and cook over medium heat, turning occasionally, until potatoes are tender and edges are crisp, about 15-18 minutes.

4. 4

   Sear and rest the steaks

   Pat the bone-in NY strip steaks dry and generously season with salt and pepper. In a hot cast-iron skillet, sear steaks for 3-4 minutes per side to form a deep crust. Transfer to a plate and let rest 5-8 minutes; for thicker steaks, finish in a 400°F/200°C oven to your desired doneness and rest again briefly.

5. 5

   Warm and finish

   Warm the chorizo confit briefly in its oil, then spoon some oil over the steak for extra richness. Warm the corn tortillas in a dry skillet or on a griddle until pliable. Finish with chopped cilantro and a squeeze of lime on the plate.

6. 6

   Plating and serving

   On each plate, spread a small bed of beans. Slice the rested steaks against the grain and arrange on top. Spoon chorizo confit alongside, add a portion of papas campesinas, and nestle a few tortillas. Garnish with cilantro and lime wedges for brightness.