New York Strip with Garlic Potatoes

INGREDIENTS:

For the New York Strip For the Garlic Potatoes
  • 2 New York strip steaks (about 1 inch thick)
  • 1 1/2 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped (for garnish)

INSTRUCTIONS:

For the Garlic Potatoes:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Potatoes: In a large bowl, combine the halved baby potatoes, olive oil, minced garlic, chopped rosemary, and chopped thyme. Season with salt and freshly ground black pepper to taste. Toss to coat the potatoes evenly.
  3. Roast the Potatoes: Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the potatoes are golden brown and crispy, stirring halfway through cooking.
  4. Finish the Potatoes: Remove the potatoes from the oven and transfer them to a serving dish. Garnish with chopped fresh parsley.

For the New York Strip:

  1. Prepare the Steaks: Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes before cooking. Pat them dry with paper towels.
  2. Season the Steaks: Rub the steaks with olive oil on both sides. Season generously with salt and freshly ground black pepper.
  3. Sear the Steaks: Heat a large cast-iron skillet over medium-high heat. Add the steaks to the hot skillet and cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness.
  4. Add Garlic and Herbs: In the last minute of cooking, add the minced garlic, chopped rosemary, chopped thyme, and butter to the skillet. Spoon the melted butter and herbs over the steaks as they finish cooking.
  5. Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board for about 5 minutes before slicing.
  6. Serve: Slice the steaks against the grain and serve them alongside the garlic potatoes. Enjoy!

PAIR WITH OUR
CABERNET SAUVIGNON

Black cherry, plum, warm vanilla and espresso bean on the nose. Huge entry on the palate leads to a rich, dense mid palate with round, chewy tannins. Long finish driven by black fruit notes and hints of toasted oak.