New York Strip & Shrimp* Recipe

Bring to room temperature & season

Remove steak from refrigerator 30–45 minutes before cooking so it comes toward room temperature. Pat dry with paper towels. Rub both sides with 1 tbs olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Prepare bleu-cheese crust

In a small bowl, mix 1/4 cup crumbled bleu cheese, 2 tbs panko breadcrumbs, 1 tbs softened butter, and 1 tsp finely chopped fresh parsley until combined into a spreadable paste. Set aside in refrigerator until needed.

Sear steak

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add the steak and sear undisturbed 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. For medium-rare (recommended for a 1.25–1.5" thick 10 oz steak) target an internal temperature of 125–130°F (52–54°C). Adjust time +/- for thickness and desired doneness.

Apply crust & finish

Reduce heat to medium-low. Spoon the bleu-cheese mixture on top of the steak and gently press to adhere. If skillet is oven-safe, transfer skillet to a preheated 400°F (200°C) oven and roast 3–5 minutes until cheese is warmed and crust is set. If not oven-safe, cover skillet and let cook on low 3–5 minutes. Remove steak and tent loosely with foil; rest 5–7 minutes before slicing.

Season shrimp

Pat shrimp dry with paper towels. In a small bowl combine 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp dried thyme, 1/8 tsp cayenne, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss shrimp in the spice mixture to coat evenly.

Blacken & finish in garlic butter

Heat a stainless or cast-iron skillet over medium-high heat until very hot. Add 1 tbsp unsalted butter and swirl. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and lightly charred (blackened). Remove shrimp to a plate. Reduce heat to medium, add remaining 1 tbsp butter and the 2 cloves minced garlic; cook 30 seconds until fragrant but not browned. Stir in 1 tsp fresh lemon juice, return shrimp to skillet and toss to coat in garlic butter. Keep warm.

Cook potatoes

Place peeled, cubed potatoes in a medium saucepan and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Drain & mash

Drain potatoes well and return to the hot pan for 1 minute to evaporate excess moisture. In a small saucepan or microwave, warm 1/2 cup whole milk and 2 tbs unsalted butter until butter melts. Mash potatoes with a potato masher or ricer until mostly smooth. Stir in warmed milk and butter, 2 tbs cream cheese (if using), 3/4 tsp salt and 1/4 tsp black pepper. Adjust seasoning and consistency—add more milk for creamier texture. Keep covered and warm until plating.

Prep asparagus

Trim woody ends from asparagus. Pat dry and toss with 1 tbs olive oil, 1/4 tsp kosher salt, 1/8 tsp black pepper, and 1/2 tsp lemon zest (if using).

Grill

Preheat grill or grill pan to medium-high heat. Place asparagus perpendicular to grates to prevent falling through. Grill 3–5 minutes, turning occasionally, until tender-crisp and char marks appear. Remove from grill and keep warm.

Slice the rested steak against the grain into 1/4–1/2" slices. Arrange a generous scoop of mashed potatoes on the plate, fan several slices of bleu-cheese crusted NY strip next to the potatoes, and place the garlic butter blackened shrimp on top of or beside the steak. Add the grilled asparagus alongside. Spoon any reserved garlic butter from the shrimp skillet over shrimp and steak as desired.

Garnish with chopped fresh parsley and serve with lemon wedges on the side. Serve immediately.