NY Strip with Herb Sauce

Instructions 

Prep

1. Set out steak so it can come to room temperature. Tip (See below)
2. Wash all produce and dry. Cut ends off your asparagus. Peel and cut potatoes, and place in a pot with cold water.
3. Bring potatoes to boil. Boil until fork tender (about 10-15 min)
4. While those boil, pick your rosemary from the garden (or from the store) and peel and smash all your garlic. 

The Steak

1. Preheat pan on medium high heat. While that’s heating generously salt your steak on all sides.
2. Once pan has come to temp, use olive oil or butter to coat the pan for the sear. Sear steak face down for 4 min creating a golden crust. Sear the sides of your steak (about 1 min to 30 seconds), then finally the last face of the steak bring the temp down to medium low and baste the steak with butter, rosemary, and garlic for 4 additional minutes. 
3. Let steak rest while you finish off the rest of the meal. Take the garlic and rosemary out of the pan while it cools off.

The Sides

1. In a small pot (for your mashed potatoes) put heavy cream, rosemary, and smashed garlic. Bring up to a simmer, and let simmer for at least 10 minutes.
2. While that is simmering cook your asparagus in a pan with some butter or oil until a little charred. Add salt to taste.
3. After ten minutes remove rosemary and garlic from cream. Add in cooked potatoes, salt, and smash. After they have been smashed into the aromatic cream, add in your parmesan and mix. Set aside.

The Sauce

1. Now that the pan you cooked your steak in has cooled down a bit, bring the temp back up to medium. Before things start to burn, pour in some beef broth (or water with beef bouillon). Using a spatula, deglaze the pan. After deglazed, add in the rest of your broth.
2. Next add in your heavy cream, bring to a simmer, then cut the heat and add your parmesan. Mix thoroughly.
3. Cut up your steak, add your sides, and while your sauce is hot, dredge it on your steak and mashed potatoes.

Enjoy!