Prime New York Strip (14oz) Recipe

In a small bowl, combine softened butter, minced shallot, lemon juice, chopped parsley, Dijon mustard, Worcestershire sauce, sea salt, and black pepper. Mix until smooth and fully incorporated.

Taste and adjust seasoning. Transfer butter to plastic wrap or parchment, form into a log about 1–1.5 inches in diameter, roll tightly and chill in refrigerator until firm (at least 30 minutes). Can be made ahead and refrigerated up to 3 days or frozen.

Place potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes depending on size.

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment or lightly grease.

Drain potatoes and let steam-dry for 2 minutes. Transfer to the prepared baking sheet and, using the bottom of a glass or a potato masher, gently press each potato until it flattens to about 1/2 inch thickness (keep skins intact).

Brush smashed potatoes with 2 tbs olive oil and sprinkle with garlic powder, chopped rosemary, kosher salt and black pepper. Dot with 1 tbsp unsalted butter torn into small pieces over the potatoes.

Roast in the preheated oven until crisp and golden at the edges, about 20–25 minutes. For extra crispness, broil 1–2 minutes at the end while watching closely.

Remove from oven and adjust seasoning if needed. Keep warm until serving.

Toss trimmed asparagus with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat a large skillet over medium-high heat. Add asparagus in a single layer and cook, turning occasionally, until bright green and tender-crisp with some char, 5–7 minutes depending on thickness.

Squeeze lemon over asparagus just before removing from heat. Keep warm until plating.

Remove steak from refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing seasoning into the meat.

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot, about 5 minutes. Add 1 tbs neutral oil and swirl to coat.

Place steak in skillet and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes.

Reduce heat to medium. Add 2 tbs unsalted butter, thyme sprigs and crushed garlic to the pan. Tilt the pan slightly and spoon the melted butter over the steak continuously (basting) for 1–3 minutes to finish cooking. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); adjust time for desired doneness.

Transfer steak to a cutting board and rest 5–8 minutes. While resting, place 2–3 slices of chilled maître d'butter on top so it melts into the steak. Reserve any remaining butter for service.

Slice the rested New York strip against the grain into 1/2-inch slices. Plate with a portion of smashed redskins and a bundle of asparagus.

Top steak slices with additional rounds of maître d'butter if desired. Spoon any pan juices over the steak and potatoes.

Serve immediately with lemon wedges on the side for the asparagus and extra salt and pepper to taste.