NY Strip Steaks & Truffle Butter with Cheddar Mashed Potatoes & Sautéed Spinach
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NY Strip Steaks & Truffle Butter

with Cheddar Mashed Potatoes & Sautéed Spinach

45 MIN
+$14.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
This sophisticated dish features our earthy 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
    950 Cals (est.)
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fresh
ingredients
NY Strip Steaks & Truffle Butter with Cheddar Mashed Potatoes & Sautéed Spinach
Title
  • 4 10-Oz New York Strip Steaks
  • 1¼ lbs Potatoes
  • 5 oz Baby Spinach
  • 2 oz Salted Butter
  • ½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 1 bunch Chives
  • ¼ cup Cream
  • 2 oz Cheddar Cheese Curds
  • ⅓ cup Crispy Onions
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Sherry Vinegar
  • 1 Shallot
  • 1½ tsps Calabrian Chile Paste
  • 2 cloves Garlic
time-saving
tips & techniques
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. Peel and thinly slice the shallot. 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 and 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 cheddar cheese curds and cream (shaking the packet before opening); 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, as much of the truffle zest as you’d like, 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 a drizzle of olive oil on medium-high until hot. Working in batches if necessary, 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.

Cook the spinach
5 Cook the spinach

While the steaks rest, to the pan of reserved fond, add the sliced shallot and chopped garlic; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the spinach and as much of the chile paste 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 and the spinach is wilted. Carefully add half the vinegar (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. 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 cooked spinach and mashed potatoes. Top the steaks with the truffle butter. Top the spinach with the crispy onions and parmesan. Garnish with the remaining sliced chives. Enjoy!

Tips from Home Chefs

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. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and 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 cheddar cheese curds and cream (shaking the packet before opening); 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, as much of the truffle zest as you’d like, 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 a drizzle of olive oil on medium-high until hot. Working in batches if necessary, 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.

Cook the steaks
Cook the spinach
5 Cook the spinach

While the steaks rest, to the pan of reserved fond, add the sliced shallot and chopped garlic; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the spinach and as much of the chile paste 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 and the spinach is wilted. Carefully add half the vinegar (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. 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 cooked spinach and mashed potatoes. Top the steaks with the truffle butter. Top the spinach with the crispy onions and parmesan. Garnish with the remaining sliced chives. Enjoy!

Slice the steaks & serve your dish
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