NY Strip Steaks & Herb-Mushroom Pan Sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems. Thinly slice the chives.

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and buttermilk; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, in a large pan (cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until lightly 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, heat the pan of reserved fond on medium-high until hot. Add the sliced mushrooms and thyme leaves. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the demi-glace (carefully, as the liquid may splatter) heavy cream, and mustard; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the chopped parsley until combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked spinach. Top the steaks with the pan sauce. Garnish the potatoes with the sliced chives. Enjoy!