Skip the starched white tablecloth and be your own sommelier while enjoying your favorite steakhouse flavors at home. Load your plate with tender NY Strip loin steaks with compound butter, a baked potato stacked high with toppings, roasted broccoli, a chopped wedge salad, and finish with a decadently rich salted caramel chocolate mousse.
| Type: | Complete Dinner |
| Servings: | 4 |
| Kitchen Time: | 55 minutes |
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Great with: |
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Shopping List:
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NY Strip Steaks
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K&M Everything Compound Butter
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K&M Tuxedo Salt
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Russet Potatoes
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Sour Cream
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Shredded Cheddar Cheese
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Scallions
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Broccoli
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Romaine Lettuce
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Cherry Tomatoes
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K&M Thick-Cut Bacon
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K&M Blue Ranch Dressing
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K&M Rustic Croutons
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K&M Salted Caramel Chocolate Mousse
Pantry Items:
- Butter
- Olive Oil
- Salt & Pepper
Instructions:
SOME PREP:
1) Chop romaine lettuce into bite-sized pieces. Slice cherry tomatoes in halves. Just before serving, toss with desired amount of blue ranch dressing, thick cut bacon (reserve some for the potatoes, if you wish!), and croutons.
2) Unwrap steaks and season liberally with tuxedo salt.
VEGETABLE SIDES:
1) Preheat the oven to 375ºF. Prick each potato multiple times with a fork and lightly rub with olive oil. Place potatoes on a sheet pan and roast for 45 minutes, or until the potato is tender when pierced with a knife.
2) Slice scallions about ¼ inch thick and set aside for serving.
3) Cut broccoli into 2-inch florets. Spread on a sheet pan and toss with 1-2 Tbsp olive oil and 1 tsp salt. Roast the broccoli in the oven with the potatoes for 20-25 minutes, or until tender. Feel free to broil at the end if you like them crispy!
4) When ready, slice potatoes open and stuff with butter and cheddar cheese so they can get started melting. When ready to serve, top with sour cream, sliced scallions, and any bacon reserved from the salad.
THE STEAKS:
1) Place a pan over medium-high heat with 2 Tbsp butter and 1 tsp olive oil. Add steaks to the pan and sear for 2-3 minutes each side.
2) Pop steaks in the oven (in oven-save pan or transfer to a sheet pan) to finish cooking to your desired temperature. We recommend pulling the steaks once they reach 120ºF for a perfect medium-rare.
3) Top with pats of everything butter and allow to rest for 5 minutes. Slice against the grain and enjoy!
Chef’s Tip: Cooking times will vary depending on the cut and thickness of each steak, so we highly recommend using a meat thermometer. By all means, grill your steak if the sun is out!
DESSERT:
1) Swirl in the caramel topping and divide into small dishes. Enjoy!
