Remove the NY strip steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat them very dry with paper towels. Generously season both sides and the edges with the kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Sear the steaks

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add the neutral oil and swirl to coat. Place steaks in the pan away from you and sear without moving for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the other side 2.5–3 minutes.

Finish with butter and aromatics

Reduce heat to medium. Add the unsalted butter, thyme sprigs, and smashed garlic to the pan. Tilt the pan slightly and spoon the foaming butter over the steaks (baste) for 1–2 minutes, continuing until internal temperature reaches 125–130°F (51–54°C) for medium-rare, or your preferred doneness. Use an instant-read thermometer for accuracy.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes so juices redistribute before slicing.

Whipped Potatoes

Cook potatoes

Place the potato cubes in a pot and cover with cold water by about 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes (test with a fork). Drain thoroughly.

Warm dairy

While potatoes cook, warm the milk and butter together in a small saucepan until butter melts and mixture is hot but not boiling. If using cream cheese, add it to the warm milk to soften.

Whip potatoes

Return drained potatoes to the still-warm pot off the heat for 1 minute to let excess steam evaporate. Use a potato ricer or hand masher for a smooth texture. Add warmed milk-butter mixture in two additions, whipping between additions with a handheld mixer or a sturdy spoon until light and fluffy. Season with the remaining 3/4 tsp salt and 1/2 tsp pepper, taste and adjust. Stir in chopped chives and keep warm until serving.

Asparagus

Prep and roast or pan-sear

Preheat oven to 425°F (220°C) if roasting. Toss trimmed asparagus with olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and lemon zest if using. For oven: spread in a single layer on a baking sheet and roast 8–10 minutes until tender-crisp and lightly blistered. For stove-top: heat a large skillet over medium-high heat, add a small drizzle of oil, add asparagus and cook, turning occasionally, 6–8 minutes until bright green and tender-crisp.

Finish

Taste and adjust seasoning. Keep warm until plating.

Red Wine Reduction

Sauté shallot

In the same skillet used for the steaks (wipe out excess fat leaving browned bits), reduce heat to medium and add the minced shallot. Sauté 1–2 minutes until softened and fragrant.

Deglaze and reduce

Add the red wine to the pan to deglaze, scraping up browned bits with a wooden spoon. Increase heat to medium-high and simmer until the wine is reduced by about half, roughly 6–8 minutes.

Add stock and finish

Add the beef stock and thyme sprig. Continue simmering until the sauce coats the back of a spoon and is reduced to about 1/2 to 3/4 cup, another 6–10 minutes. Remove and discard the thyme sprig.

Mount with butter and season

Off the heat, whisk in the cold cubed butter a piece at a time to emulsify and thicken the sauce. If the sauce tastes too tart, stir in the optional 1/2 tsp brown sugar or honey. Season with 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Strain the sauce through a fine-mesh sieve into a small saucepan or bowl if a silky texture is desired. Keep warm.

To Serve

Slice the rested NY strip steaks against the grain into 1/2-inch slices. Spoon a little red wine reduction on the plate, arrange a portion of whipped potatoes and a bundle of asparagus alongside, then fan sliced steak over or next to the potatoes. Drizzle additional reduction over the steak. Garnish potatoes with extra chives if desired and serve immediately.