It was my husbands birthday on monday, and he being the ridiculously picky eater that he is does in fact like one pretty simple and basic dish.
Steak with potatoes, steak with greens… really as long as there is a slab of cow on his plate, he’s a happy guy.
Considering we hadn’t had steak in God only knows how long, I decided to splurge and buy 2 New York strip steaks at the market. Where you do spend a bit more money for the cut, you do get a good amount of meat for it. We both had half a steak left over in the end, and it only cost me $15.
So with the steak, naturally, my first thought would be potatoes. I hadn’t made mashed potatoes in a while, and there is nothing I love more about eating than being able to sop up the delicious juices of a perfectly seasoned steak with creamy whipped garlic potatoes! To that I also decided I was going to roast up some asparagus I had on hand.
My plan sounded awesome! I was ready to go! Slowed down a bit when I remembered I didn’t have a grill.
– That’s okay! I have a grill pan!
I skidded to a halt when I remembered my new ceramic stove top would not be able to handle a pan that size.
Troubleshooting with steak wasn’t something I was used to. I could pan sear the steak which is always delicious, but pan searing means that pan needs to also go into the oven, and i do not have any oven safe pans (Note to self… buy oven safe pan).
I decided to preheat the oven to 425 with a baking pan on the middle rack. I Would sear the steak on my griddle, the quickly transfer it to the already hot baking pan.
So onto the good stuff!
I seasoned the steak with worcestershire sauce a good amount of salt and some pepper on both sides. A lot of people freak out when they see the ‘proper’ amount of salt used to season a steak. I eyeball about a full tablespoon of salt on each side (a flat tablespoon, that is). A lot of the seasoning does cook off, so you have to make sure to season it well! I let the meat sit until it got room temperature.
While I waited, i pealed, diced, and plopped my potatoes into some cold water over the stove to boil.
waiting for my potatoes to boiled and cook through, I turned my griddle on and waited until it was HOT. If you want a good sear on a steak, and want to trap those juices, you absolutely have to make sure you are putting it on a hot surface. If a loud sizzle greets you, your good to go!
The steaks were pretty thick, I’d say about an inch to an inch and a quarter thick, and my husband and I like our steak medium, so I seared the steaks on both sides for about 4 minutes per side.
After that, I transported the steaks to the very hot pan in the oven, and let it cook for about 15 minutes! In that time, I drained my potatoes, added some milk, a generous amount of butter to taste, salt, pepper, and garlic powder. I whipped it all together with my hand mixer, and by that time, the steak was set to come out of the oven.
I let the meat sit for 10 minutes (normally 5, but roasting the asparagus takes 10!) to let the juices redistribute and settle. If you were to serve it right out of the oven, one cut into the meat, and all the juice flavoring and keep the meat from being too dry would pour out onto your plate.
So with that, I took my already prepped asparagus (Olive oil, salt, pepper, garlic oregano) and slid it into the oven (still at 425) and changed the setting to roast (the roast setting is my best friend). After 10 minutes, the asparagus was out of the oven, and everything was set!
It was so good I only managed a picture after i cut into my steak… woops!
I’m a huge fan of the way I cooked these steaks now. The grill is still amazing, but we definitely didn’t miss it this time around! I strongly suggest to give it a go if you haven’t already!