Grass-Fed NY Strip Steaks

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Grate the potatoes on the large side of a box grater. Transfer to a strainer; hold or rest the strainer over a large bowl. Add a big pinch of salt; stir to combine. Set aside to drain at least 5 minutes. Cut the mushrooms into bite-sized pieces. Pick half the thyme leaves off the stems, leaving the rest whole. Roughly chop the parsley leaves and stems. Season the fromage blanc with salt and pepper. In a bowl, whisk together the broth, worcestershire sauce, and mustard. 

Place the mushroom pieces on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 13 to 15 minutes, or until tender. Transfer to a bowl; stir in the vinegar. 

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 5 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the butter and whole thyme sprigs. Cook, frequently spooning the butter over the steaks, 1 to 2 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.** Turn off the heat. Transfer the steaks to a cutting board; let rest at least 5 minutes. Carefully remove and discard the thyme sprigs. Leaving half the thyme butter in the pan, transfer the remaining thyme butter to the bowl of roasted mushrooms; stir to coat. 

An instant-read thermometer should register 145°F.

Meanwhile, using a spoon, press down on the grated potatoes to release the excess liquid; discard the liquid. Wipe out the bowl, then transfer the potatoes to the bowl. Add the thyme leaves; stir to combine. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared potatoes in an even layer, pressing down with a spatula to flatten. Cook, without stirring, 7 to 9 minutes, or until golden brown and crisp on the bottom. 

Add 1 tablespoon of water to the pan. Loosely cover the pan with foil. Cook, without stirring, 3 to 5 minutes, or until the rösti is browned and the water has cooked off. Transfer to a cutting board, crispy side down. Carefully cut into 4 equal-sized pieces. 

Heat the pan of reserved thyme butter on medium-high until hot. Add the sauce (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks topped with the finished sauce. Serve the finished mushrooms, finished rösti (crispy side up), and seasoned fromage blanc on the side. Garnish the mushrooms with the crispy onions and chopped parsley. Enjoy!