N.y. Strip Recipe

Prepare and slow-roast

Preheat oven to 275°F (140°C). Halve the Roma tomatoes lengthwise and place cut side up in a single layer in a shallow baking dish. Scatter smashed garlic cloves and thyme sprigs among the tomatoes. Sprinkle with sugar, salt and black pepper. Pour the extra-virgin olive oil over the tomatoes so they are partially submerged but not swimming (about 3/4 cup total).

Cover the dish tightly with foil and roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, until tomatoes are very soft, slightly collapsed and beginning to caramelize at the edges. Remove foil for the last 10–15 minutes to encourage gentle browning if desired. Remove from oven and let cool slightly. Reserve confit and oil for plating; remove thyme sprigs and discard the garlic or mince it into the oil if desired.

Cook bacon

Place 6 slices of thick-cut bacon in a cold skillet and cook over medium heat until crisp, turning occasionally, 8–12 minutes. Transfer bacon to a paper towel–lined plate. Reserve 2 tablespoons of the rendered bacon fat and discard or save the rest for another use. Chop 4 slices of the crisped bacon into small pieces to fold into the potatoes; reserve 2 whole slices for garnish (see Finish & Garnish).

Boil potatoes

While bacon cooks (or after), peel (optional) and cut Yukon Gold potatoes into roughly 1–2 inch cubes for even cooking. Place potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a simmer over medium-high heat and cook until fork-tender, about 12–15 minutes. Drain thoroughly.

Whip potatoes

Return drained potatoes to the still-hot pot off the heat for 1 minute to allow steam to escape (this helps keep them dry). In a small saucepan, warm the milk, heavy cream, 3 tablespoons butter and reserved 2 tablespoons bacon fat until butter is melted and mixture is hot but not boiling. Mash potatoes using a potato ricer or masher until mostly smooth, then transfer to a bowl or use an electric hand mixer on low. Add the hot dairy mixture in two additions, beating until light and fluffy. Fold in the cream cheese (if using) and the chopped crispy bacon. Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in chopped chives.

Bring steak to room temperature and season

Remove N.Y. strip steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels. Season both sides liberally with the kosher salt and freshly ground black pepper, pressing to adhere.

Sear and baste

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Place steaks in the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2 minutes. Reduce heat to medium-high, add 2 tablespoons butter, the thyme sprigs and the crushed garlic. Tilt the pan slightly and spoon the melted butter over the steaks (baste) continuously for 1–2 minutes, until steaks reach desired doneness (use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium).

Remove steaks to a cutting board, tent loosely with foil and rest for 6–8 minutes to allow juices to redistribute. Reserve pan juices to drizzle if desired.

Crisp reserved 2 slices of bacon if needed by chopping and returning to skillet for 1–2 minutes until extra-crispy; chop or crumble for garnish. Rewarm confit tomato oil gently if it has cooled.

To plate, spoon a generous portion of bacon whipped potatoes onto each plate. Place the rested N.Y. strip steak beside or slightly overlapping the potatoes; slice steak against the grain if preferred. Spoon several confit tomato halves and some of the confit oil alongside the steak and potatoes. Scatter crisped bacon pieces and chopped parsley over the potatoes and steak. Finish with a small pinch of flaky sea salt and a grind of black pepper.

Serve immediately while steak is warm and potatoes are fluffy. Leftover confit oil can be used as a flavored finishing oil on future dishes.