NY Strip Steaks & Dijon Cream Sauce

Remove the butter from the refrigerator to soften. Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Cut off and discard the root ends of the lettuce; separate the leaves. Halve the tomatoes; place in a bowl. Season with salt and pepper; stir to combine. In a separate bowl, combine the crème fraîche, ranch dressing, and half the sliced green tops of the scallions; season with salt and pepper. In a separate bowl, combine the mustard, cream, and 2 tablespoons of water.

Lightly oil a sheet pan. Place the cheese in a bowl. Cut or tear the dough into 8 equal-sized pieces. Gently roll each piece of dough into a ball. Roll each dough ball in the bowl of cheese to evenly coat. Transfer to the oiled sheet pan and arrange in an even layer. Drizzle with olive oil. Bake 15 to 17 minutes, or until lightly browned and cooked through. Remove from the oven.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

While the steaks rest, in a bowl, combine the softened butter and maple syrup; using a fork, mash until thoroughly combined. Taste, then season with salt and pepper if desired.

To the pan of reserved fond, add the sliced white bottoms of the scallions, chopped garlic, and 1 tablespoon of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until softened. Add the creamy mustard (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in half the chopped parsley. Taste, then season with salt and pepper if desired.

Place the lettuce leaves on a serving dish. Top with the seasoned tomatoes, peppers, creamy ranch, and remaining sliced green tops of the scallions. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the salad and baked rolls. Top the steaks with the pan sauce and remaining chopped parsley. Serve the rolls with the maple butter. Enjoy!