N.y. Strip Recipe

Prepare butter

In a small bowl, combine softened unsalted butter, lemon zest, orange zest, lemon juice, chopped parsley, salt, and pepper. Mix until homogenous. Transfer to plastic wrap, shape into a log if desired, and chill until firm. Reserve 4 tablespoons at room temperature for serving; keep remainder chilled for another use.

Place 10 garlic cloves and 3 tablespoons olive oil in a small saucepan. Cover the garlic with oil and simmer gently over the lowest heat (or in a 225°F / 110°C oven) until garlic is very soft and lightly golden, about 30–40 minutes. Do not allow oil to boil. Remove from heat and let cool slightly. Reserve garlic and oil for the mashed potatoes.

Place cubed potatoes in a large pot and cover with cold salted water (about 1 tsp salt). Bring to a boil over high heat, reduce to simmer and cook until potatoes are tender when pierced, 12–15 minutes. Drain well, return to the pot off heat to allow excess steam to escape for 1–2 minutes.

Peel the softened confit garlic cloves (or squeeze from skins) and mash them with a fork. Warm the milk and cream together. Add mashed garlic, 3 tablespoons unsalted butter, and 1 tablespoon of the reserved confit oil to the potatoes. Mash with a potato masher or use a ricer until smooth but still creamy. Stir in warmed milk/cream a bit at a time to reach desired consistency. Season with 1 teaspoon salt and 1 teaspoon pepper; taste and adjust. Fold in chopped chives if using. Keep warm until serving.

Remove steaks from refrigerator 30–45 minutes before cooking to bring to near room temperature. Pat dry thoroughly with paper towels. Generously season both sides with 1 tsp salt (total) and 1 tsp freshly ground black pepper (total) — adjust to taste.

Preheat oven to 400°F (205°C) if finishing in oven. Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes. Add 2 tablespoons neutral oil and swirl to coat.

Add steaks to hot pan, pressing down briefly to ensure contact. Sear without moving until deep brown crust forms, about 2–3 minutes. Flip and sear the other side 2 minutes. Add 2 tablespoons unsalted butter, crushed garlic cloves (4), and thyme sprigs to the pan. Tilt the pan and spoon melted butter over the steaks (basting) for 30–60 seconds to flavor the crust.

If steaks are thicker than 1", transfer skillet to preheated oven to finish to desired doneness: about 4–6 minutes for medium-rare (internal 125–130°F / 51–54°C), longer for medium. Use an instant-read thermometer for accuracy. Alternatively, continue cooking in the pan over medium heat, basting, until desired temperature.

Remove steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes — this allows juices to redistribute and carryover cooking to finish. While resting, spoon 1–2 teaspoons of citrus compound butter onto each steak to melt and flavor.

While steaks are resting or during the last 6–8 minutes of steak cooking, toss trimmed asparagus with 1 tablespoon olive oil, 1 tsp salt, and 1 tsp pepper. Heat a large skillet over medium-high heat. Add asparagus in a single layer and cook, shaking pan or turning occasionally, until tender-crisp and slightly charred, 4–6 minutes depending on thickness.

Remove from heat and squeeze the lemon wedge over asparagus just before serving.

Slice N.Y. strip against the grain into 1/4–1/2" slices, arrange on plates. Place a scoop of garlic-confit mashed potatoes beside the steak and a bundle of asparagus. Spoon any resting juices from cutting onto the steak if desired. Add a pat (about 1 tablespoon) of the citrus compound butter on each steak slice or on the warm plate so it melts over the meat. Serve immediately.