Prime New York Strip Recipe

Bring steak to room temperature

Remove the 14 oz New York strip from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures more even cooking.

Season

Generously season both sides of the steak with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 0.5 tsp garlic powder. Pat the seasonings into the meat so they adhere.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tbsp neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear and baste

Place the steak in the hot pan and sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and add 1 tbsp butter, 2 smashed garlic cloves, and 2 thyme sprigs. Tilt the pan and spoon the melted butter over the top of the steak repeatedly for another 2.5–3 minutes.

Finish to temperature

If the steak is thick and the internal temperature needs more time, transfer the pan to a 400°F (200°C) oven for 2–4 minutes, or continue cooking on the stovetop while basting until internal temp reaches: 125°F for rare, 135°F for medium-rare, 145°F for medium (use an instant-read thermometer inserted into the thickest part).

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute before slicing.

Cook potatoes

Place the peeled/cubed potatoes in a medium pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and dry

Drain potatoes thoroughly in a colander and return to the hot pot. Place the pot back over low heat for 1–2 minutes, shaking occasionally, to evaporate excess moisture. This yields drier, fluffier mash.

Mash and mix

Off heat, mash the potatoes using a potato masher or ricer. Add 2 tbsp butter, 2 tbsp softened cream cheese, 1/4 cup whole milk, and 1/4 cup heavy cream. Stir until smooth and creamy. Fold in 1/2 cup shredded sharp cheddar, chopped crispy bacon (3 slices), and 2 tbsp sliced green onions. Season with salt and pepper to taste.

Form and crisp

Heat a nonstick or stainless steel skillet over medium-high heat with 2 tbsp vegetable oil. Using a large spoon or scoop, form the mashed potatoes into two compact patties (or one large mound). Carefully place patties in the hot oil and press gently with a spatula. Cook until the bottom is golden-brown and crisp, 3–4 minutes, then flip and crisp the other side 2–3 minutes. Transfer to a warm plate and keep covered until serving.

Prepare vegetables

Trim and, if necessary, halve or peel seasonal vegetables so pieces are uniform in size for even cooking.

Blanch or sauté

Option A — Blanch: Bring a pot of salted water to a boil, add vegetables, and blanch until just tender-crisp (2–4 minutes depending on vegetable). Immediately transfer to an ice bath to stop cooking, then drain and pat dry. Toss with 1 tsp olive oil and season with salt and pepper. Option B — Sauté: Heat a tablespoon of oil in a skillet over medium-high heat. Add vegetables and cook, tossing, until tender-crisp and lightly browned, 4–6 minutes. Season with salt and pepper and finish with a squeeze of lemon if desired.

Keep warm

Keep vegetables warm in a low oven (200°F / 95°C) or tented with foil until ready to plate.