Prime Angus New York Strip Recipe
Well trimmed prime steak, mashed potatoes, seasonal vegetables, roasted poblano compound butter
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Ingredients
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Steak
Roasted Poblano Compound Butter
Mashed Potatoes
Seasonal Vegetables
Method
Roasted Poblano Compound Butter
- 1
Char and peel poblano
Preheat a gas burner or broiler to high. Place the poblano directly over the flame or under the broiler and char all sides until the skin is blackened and blistered (about 6–8 minutes), turning frequently. Transfer the charred pepper to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. Once cool enough to handle, peel off the charred skin, slice open, remove seeds and stem, and finely chop the flesh.
- 2
Mix compound butter
In a bowl, combine the softened unsalted butter, chopped roasted poblano, minced garlic, chopped cilantro, lime zest, lime juice, kosher salt, and black pepper. Mix thoroughly until evenly distributed. Taste and adjust salt or lime as needed.
- 3
Form and chill
Spoon the compound butter onto a piece of plastic wrap, roll into a log about 1.25–1.5 inches in diameter, twist the ends to seal, and refrigerate until firm (at least 30 minutes). You can also freeze for longer storage. When ready to serve, slice into 1/2" rounds to top steaks.
Mashed Potatoes
- 4
- 5
- 6
Warm dairy
While potatoes cook, warm the heavy cream and whole milk together in a small saucepan or microwave until hot but not boiling (this prevents chilled mash).
- 7
- 8
Seasonal Vegetables
- 9
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- 11
Roast
Roast in the preheated oven until vegetables are tender and lightly caramelized, about 12–16 minutes depending on size. Shake the pan once halfway through.
- 12
Finish
Remove from oven, squeeze the juice of half a lemon over the vegetables, add 1 tbsp unsalted butter (optional) and toss to coat. Adjust seasoning to taste and keep warm for plating.
Steak
- 13
Bring steaks to room temperature
Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat both sides dry with paper towels—dry surface = better sear.
- 14
Season steaks
Season steaks generously on both sides with kosher salt (about 1/2 tsp per side depending on thickness) and freshly ground black pepper. Press the seasoning into the meat.
- 15
Preheat pan and oven
Preheat oven to 400°F (205°C). Heat a heavy cast-iron skillet over high heat until very hot and just starting to smoke.
- 16
- 17
Baste and finish in oven
Reduce heat to medium-high, add 2 tbsp unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks for 30–45 seconds. Transfer the skillet to the preheated oven and finish cooking to desired doneness: for medium-rare aim for an internal temperature of 125–130°F (about 3–6 minutes in the oven depending on thickness). Use an instant-read thermometer for accuracy.
- 18
Rest steaks
Remove steaks from the skillet to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. During resting, slice rounds of the chilled roasted poblano compound butter and place on top of the steaks so it melts into the meat.
- 19
