Some nights, I want meat and potatoes. So, I make it. ‘Cause, that’s what I do.
2 NY Strip Steaks
1 T oil
Salt & pepper for steaks
14 oz of fingerling potatoes, large ones sliced in half
1 C water
1/4 teaspoon thyme
1/2 teaspoon kosher salt
1/8 teaspoon oregano
1 T fresh parsley, chopped
2 T + 1 T butter, softened
I started with two NY strip steaks. Sprinkle them with salt and pepper. Preheat your oven to 400. Then heat a tablespoon of oil in a heavy-bottomed skillet over medium-high heat. I use enameled cast iron. Place the steaks in the skillet for about two minutes, flip them over and brown the other side for two minutes. There will be a lot of smoke and sizzling.
Prepare your drip pan and coat with non-stick spray. Place the browned steaks on the pan and pop them into the oven for about 25-30 minutes.
Meanwhile. That dirty skillet? Don’t clean it. Place 14oz of fingerling potatoes in there (halve the larger ones) with a cup of water. Bring to a boil, stirring up all the bits and pieces from the bottom of the skillet.
See what we did here? Instant beef broth! Add the thyme and kosher salt, and cover. Cook over medium for 20 minutes. Then add 1 T butter, stirring gently. Remove from heat.
Prepare the herb butter for the steaks by adding the oregano and parsley to 2 T of softened butter. Stir. Dollop onto the steaks. Serve the steaks and potatoes with a fresh salad.