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Pan-Seared Strip Steaks & Rosemary-Butter Sauce

with Arugula Salad and Garlic-Parmesan Potatoes

45 MIN

+$9.50/serving 4 Servings

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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
For extra richness, you’ll make this delightful pan sauce by cooking rosemary and garlic in the reserved fond from the steaks—adding a bit of bone broth, lemon juice, and butter helps to scrape up the savory bits!

INGREDIENT IN FOCUS
Fingerlings—a smaller variety of potato named for their long, finger-like shape—are prized for their thin skin (which turns deliciously crisp and golden when roasted) and tender, buttery interior.
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Nutrition

PER SERVING
Calories

870 Cals (est.)

View Full Nutrition

fresh

ingredients

4 10-Oz New York Strip Steaks
2 cloves Garlic
4 oz Arugula
1¼ lbs Fingerling Potatoes
1 Meyer Lemon
1 bunch Rosemary
1 bunch Parsley
2 oz Balsamic-Marinated Cipolline Onions
4 Tbsps Butter
0.7 oz Grana Padano Cheese
¼ cup Grated Parmesan Cheese
1 Tbsp Red Wine Vinegar
⅔ cup Chicken Bone Broth
¼ tsp Crushed Red Pepper Flakes
½ lb Grape Tomatoes

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Roughly chop the parsley leaves and stems. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop one clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Pick the rosemary leaves off the stems. Roughly chop the onions. Halve the tomatoes. In a large bowl, combine the chopped onions, halved tomatoes, and vinegar; season with salt and pepper. Stir to combine.

2 Roast & dress the potatoes

Transfer the halved potatoes to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the chopped parsley, parmesan, the juice of 2 lemon wedges, and as much of the garlic paste as you’d like. Toss to coat. Taste, then season with salt and pepper if desired.

3 Cook the steaks

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. 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.

4 Make the pan sauce

While the steaks rest, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the chopped garlic, rosemary leaves, 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 constantly, 30 seconds to 1 minute, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and the juice of the remaining lemon wedges. Cook, stirring occasionally and scraping up any fond, 4 to 5 minutes, or until thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

5 Make the salad & serve your dish

To the bowl of prepared tomatoes and onions, add the arugula and a drizzle of olive oil; season with salt and pepper. Toss to combine. 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 dressed potatoes and salad on the side. Top the steaks with the pan sauce. Garnish the salad with half the Grana Padano, crumbling before adding (you will have extra). Enjoy!