Although there are many dishes and meats loved by people all over, the historic and most loved (especially in North America) meat to this day is Steak. They come in many different shapes and sizes; cuts and names, however today we are going to go over the
New York Strip Steak. The strip steak derives from the short loin sect of the cow which is a muscle that does very little work throughout the cows life. Since this specific muscle doesn’t do much work, it allows the meat to be particularly tender. The muscle is also quite large, allowing it to be cut into large portions. Now lets get started!
New York Strip Steak with Creamy Mashed Potatoes served with a Pan Sauce
- 1 New York Strip Steak
- 1 tbsp Salt 1/2 tbsp for each side
- 1 tbsp Black Pepper 1/2 tbsp for each side
- 1 Potato
- 1 tbsp Butter
- 1/4 Cup Cream (or milk)
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/4 Cup Cream
- 1 tsp Mustard
- 1 tsp Salt (to taste)
- 1 tsp Black Pepper (to taste)
- Season your steak generously with salt and pepper on both sides. After that, let it marinate in the fridge for at least 1 hour.
- Peel and dice once potato and then throw it in a pot of water and let it boil for 7-10 min (Or until tender) While those are boiling, throw in 1 tablespoon of butter in pot and let it melt. After it melts, put in 1/4 cup on cream followed by 1 teaspoon of salt and pepper. Whisk. Once the potatoes are done, drain the water and mash the potatoes. After that, combine the cream and potatoes and you're done with the Mashed Potatoes.
Cooking the Steak
- Preheat a cast iron skillet (or any type of pan) on high heat for 5-10 mins with vegetable oil. I prefer vegetable oil over olive oil for cooking steaks because Vegetable oil has a higher smoke point. Once the pan is preheated, put your steak on and let it cook for 5 mins. Once you flip it, throw in a tablespoon of butter and garlic cloves, and baste. After it's done, let it rest on the side for about 10 mins.
- With the remaining oil and butter in the pan, throw in about 1/4 cup of cream followed by 1 teaspoon of mustard. You can put 1/2 teaspoon of salt and pepper if preferred. Whisk it continuously until it's a nice, silky texture.