New York Steak 10oz Recipe

Name: Sears Fine Foods New York Steak 10oz Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 10 oz New York Strip Steak; 1 tsp Salt; 1 tsp Black Pepper; 1 tbs Olive Oil; 2 cups Russet Potatoes; 4 cups Vegetable Oil; to taste Salt; 2 cups Fresh Green Beans; 2 tbs Butter; 2 cloves Garlic; to taste Salt; to taste Black Pepper; 1 oz Blue Cheese; 4 tbs Butter; 1 tsp Garlic Powder

Inspired by Sears Fine Food

Time45m

Serves2

House-cut fries, green beans, blue cheese butter

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Les Trois Croix Bordeaux France

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Ingredients

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Steak

10 oz New York Strip Steak

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs olive oil

House-cut Fries

2 cups Russet Potatoes

4 cups Tuscany sunflower oil

to taste Celtic sea salt

Green Beans

2 cups Fresh green beans

2 tbs Butter

2 cloves Garlic

to taste Celtic sea salt

to taste black pepper

Blue Cheese Butter

1 oz Blue Cheese

4 tbs Butter

1 tsp Watkins garlic powder

Method

Preparing the Blue Cheese Butter

Make the Blue Cheese Butter

In a small bowl, mix together softened butter, crumbled blue cheese, and garlic powder until well combined. Set aside.

Cooking the Steak

Cook the Steak

Season the New York strip steak with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add the steak and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Making the House-cut Fries

Prepare the Fries

Cut russet potatoes into thin strips. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.

Cooking the Green Beans

Sauté the Green Beans

In a pot of boiling salted water, blanch the green beans for 3-4 minutes, then transfer to an ice bath. In a skillet, melt butter and sauté minced garlic until fragrant. Add the green beans, season with salt and black pepper, and sauté for another 2-3 minutes.