Soften 2 tbs unsalted butter at room temperature until easily mashable. In a small bowl combine softened butter, 1 tbs finely chopped fresh parsley, 1 tsp minced garlic, 1 tsp lemon zest, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Mix thoroughly, shape into a log using plastic wrap, and refrigerate until firm. Reserve 2 tbs for serving (slice into two rounds).

Prepare steak

Pat the 12 oz New York strip dry with paper towels. Rub both sides lightly with 1 tbs vegetable oil, then season generously with 1 tbs kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature 30 minutes if time allows (or 10 minutes minimum).

Grill

Preheat grill (or cast-iron skillet) to high heat (450–500°F / medium-high). When very hot, place steak on grill. For medium-rare (internal 125–130°F after resting) grill 4–5 minutes per side for a 1–1.25-inch steak. If using a skillet, sear 3–4 minutes per side then reduce heat slightly and continue cooking until desired doneness. During the last minute of cooking, add 1 tbs unsalted butter on top of steak to melt and baste if using skillet. Remove steak from heat when 5–10°F below target temperature.

Rest & finish

Transfer steak to a cutting board and rest 5–8 minutes. Top with two 1 tbs slices of compound butter (or one 2 tbs slice) so it melts over the steak while resting. Slice against the grain and serve.

Roasted Potatoes with Peppers & Onions

Preheat oven to 425°F (220°C). Toss 1 lb halved/quartered baby potatoes with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp smoked paprika, 1/2 tsp dried thyme, and 1/2 tsp garlic powder in a large bowl until evenly coated.

Spread potatoes on a rimmed baking sheet in a single layer cut-side down. Roast 20 minutes, then add 1/2 red bell pepper (sliced), 1/2 yellow bell pepper (sliced), and 1/2 yellow onion (wedged) to the pan. Toss with the potatoes and return to oven for another 12–15 minutes until potatoes are fork-tender and edges are browned and peppers are softened.

Remove from oven, check seasoning and adjust with a pinch more salt or pepper if needed. Keep warm until serving.

Normandy-style Mixed Vegetables

In a medium skillet over medium heat melt 1 tbs unsalted butter. Add 10 oz frozen mixed vegetables (do not thaw) and sauté 2–3 minutes, stirring, until vegetables are heated through and beginning to brown at the edges.

Add 2 tbs apple cider (or dry white wine) to deglaze the pan, scraping any fond. Allow the liquid to reduce by half (~1–2 minutes). Stir in 2 tbs heavy cream, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper, cooking 1 minute until warmed and slightly sauced. Finish with 1 tbs chopped fresh parsley and adjust seasoning to taste.