AMARILLO, Texas (KAMR/KCIT) – Chef Bud Andersen is taking the comfort food of steak and potatoes and making something that’s delicious and beautiful.
The recipe and directions are below.
Pan Seared New York Strip w/Roasted Yukon Gold Potatoes
2 ea 1855 New York Steaks or any other cut you Enjoy
1 ea onion, cut into thick circles or strips
1 ½ Tblspn butter
1 tspn kosher salt
1 tspn McCormick coarse ground pepper
1 tspn McCormick cumin
1 tspn McCormick ground coriander
1 tspn McCormick smoked paprika
1l2 lb Yukon Gold potatoes, quartered and blanched
1 Tblspn Tuscan Herb Olive oil Amarillo Grape and Olive
1 tpsn McCormick rosemary or fresh
In a pot of boiling of water add the Yukon Gold potatoes and blanch for 2-3 minutes. Place in cold water or an ice bath
Heat grill or grill pan on medium high heat; making sure to heat for at least 2 minutes before placing strips in the pan.
In a small bowl combine the dry spices; rub spice mixture on each side of the steaks. Place steaks in the pan and cook for 2 minutes
Flip and add the onions and 1 Tblspn of the butter. Continue cooking for another 2 minutes. Add the garlic and cook 30 seconds.
Remove steak from the pan and allow to rest.
Add the remaining butter ½ Tblson of butter, Tuscan Herb Olive Oil, and rosemary, then the blanched potatoes. Allow to cook 5-8 minutes or until golden brown, while the steak rests.
Serve with New York strips topped with the garlic onions.
Spring is here, this is the perfect dish to Enjoy on a weekend with friends at your Table!