Season the NY strip steaks with olive oil, salt, and black pepper. Preheat the grill to high heat. Grill the steaks for about 4-5 minutes per side for medium-rare or until desired doneness. Let rest before serving.

Potato Gratin

Prepare the Gratin

Preheat the oven to 375°F (190°C). Slice the potatoes thinly. In a saucepan, heat the heavy cream and minced garlic. Layer half of the potatoes in a greased baking dish, sprinkle with salt, pepper, and cheese. Repeat the layers, and pour the cream over the top. Bake for 60 minutes or until golden and bubbly.

Collard Greens

Cook the Collard Greens

In a large pot, heat the olive oil over medium heat. Add chopped onion and garlic, cooking until softened. Stir in the collard greens and chicken broth. Season with salt and pepper. Cover and simmer for about 30 minutes until greens are tender.

Bone Marrow

Prepare the Bone Marrow

Preheat the oven to 450°F (232°C). Season the bone marrow bones with salt and pepper. Place them on a baking sheet and roast for about 15-20 minutes until the marrow is bubbly. Garnish with parsley before serving.

Bordelaise Sauce

Prepare the Sauce

In a saucepan, combine red wine and minced shallots. Bring to a boil and reduce until thickened. Add beef stock and simmer for about 20 minutes. Whisk in butter and season with salt and pepper before serving with the steak.