Go To Steak Dinner
The full Sunday night plate: cast iron NY strip with herb butter, roasted smashed potatoes, and garlic green beans. Comes together in under an hour.
Ingredients
- Boneless NY strip2 steaks (1.5" thick)
- Potatoes1 lb baby
- Garlic6 cloves
- Green beans½ lb
- Fresh thyme4 sprigs
- Fresh rosemary2 sprigs
- Butter4 tbsp
- Olive oil2 tbsp
- Flaky saltFor finishing
Photos
Steps
- 01
Prep and roast potatoes
Boil baby potatoes until just tender, 12–15 min. Drain, then smash each one on a baking sheet. Drizzle with olive oil, salt. Roast at 425°F for 25–30 min until crispy.
The smash creates more surface area = more crispiness
- 02
Temper the steak
Pull steak from the fridge 30 minutes before cooking. Season generously on all sides with salt and pepper.
Room temp = more even cook
- 03
Sear the steak
Get a cast iron ripping hot with a splash of oil. Sear steak 3 minutes without moving. Flip and sear the other side 2 minutes.
Listen to the sear — it should be aggressive
- 04
Baste with herb butter
Reduce heat to medium. Add butter, thyme, rosemary, and smashed garlic. Once butter foams, tilt the pan and spoon the butter continuously over the steak for 2 minutes.
Keep the butter moving — this builds the crust
- 05
Rest the steak
Transfer to a cutting board. Rest 8–10 minutes tented loosely with foil. Don't skip this.
- 06
Plate
Slice steak against the grain. Arrange with crispy potatoes and garlic green beans. Finish with a pinch of flaky salt on the steak.