NY Strip Steaks & Truffle Butter with Cheddar Mashed Potatoes & Sautéed Green Beans
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NY Strip Steaks & Truffle Butter

with Cheddar Mashed Potatoes & Sautéed Green Beans

40 MIN
$18.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
This sophisticated dish features our new truffle zest seasoning, which we’re mashing into smooth butter along with sliced chives to make a rich, aromatic topping that deliciously melts onto juicy steaks.

TECHNIQUE TO HIGHLIGHT
To identify which direction the grain of the steak is running, look for the parallel lines of muscle fiber, then slice perpendicular to them. Cutting through the fibers and shortening them will result in deliciously tender, less chewy bites.
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  • Nutrition
    PER SERVING
  • Calories
    1000 Cals (est.)
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ingredients
NY Strip Steaks & Truffle Butter with Cheddar Mashed Potatoes & Sautéed Green Beans
Title
  • 4 10-Oz New York Strip Steaks
  • 1¼ lbs Golden Potatoes
  • ¾ lb Green Beans
  • 2 cloves Garlic
  • 1 bunch Chives
  • ¼ cup Cream
  • 4 Tbsps Butter
  • 2 oz Cheddar Cheese Curds
  • ½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 2 Tbsps Sliced Roasted Almonds
  • ⅓ cup Crispy Onions
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sherry Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. 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. Thinly slice the chives. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese curds and cream; 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.

Make the truffle butter
3 Make the truffle butter

Meanwhile, in a bowl, combine the softened butter, truffle zest, and half the sliced chives. Using a fork, mash to thoroughly combine. 

Cook the steaks
4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat  1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare, 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. 

*An instant-read thermometer should register 145°F.

Cook & finish the green beans
5 Cook & finish the green beans

While the steaks rest, add the green beans to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Add the vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the green beans are coated. Transfer to a bowl; add the almonds and parmesan. Stir to coat. Taste, then season with salt and pepper if desired. 

Slice the steaks & serve your dish
6 Slice the steaks & serve your dish

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 finished green beans. Top the steaks with the truffle butter. Top the green beans with the crispy onions. Garnish with the remaining sliced chives. Enjoy!

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Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. 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. Thinly slice the chives. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese curds and cream; 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.

Cook & mash the potatoes
Make the truffle butter
3 Make the truffle butter

Meanwhile, in a bowl, combine the softened butter, truffle zest, and half the sliced chives. Using a fork, mash to thoroughly combine. 

4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat  1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare, 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. 

*An instant-read thermometer should register 145°F.

Cook the steaks
Cook & finish the green beans
5 Cook & finish the green beans

While the steaks rest, add the green beans to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Add the vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the green beans are coated. Transfer to a bowl; add the almonds and parmesan. Stir to coat. Taste, then season with salt and pepper if desired. 

6 Slice the steaks & serve your dish

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 finished green beans. Top the steaks with the truffle butter. Top the green beans with the crispy onions. Garnish with the remaining sliced chives. Enjoy!

Slice the steaks & serve your dish
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