S01E01 Dry Aged NY Strip & Market Vegetables

1 hour, makes 2 serving

1 20oz Dry Aged New York Strip
8 tbsp unsalted butter
3 tbsp extra virgin olive oil
10 small potatoes, (such as fingerling) halved
3 large garlic cloves, skin on, smashed
10-15 baby squash, halved
10-15 cherry tomatoes
6-8 scallions, batons cut into 1 inch
batons, tops finely sliced
12 pedrón peppers (can sub shishito)
handful chocolate mint
2 tbsp taggiasco olives (can sub niçoise olives)
1 horseradish root
salt and pepper to taste

Steak:

1. preheat oven to 500°, preheat cast iron skillet on high heat
2. season room temperature steak liberally with salt and pepper
3. sear all sides of steak in very hot dry cast iron skillet, ≈ 2 minutes per side
4. add 4 tablespoons butter, tilt pan, baste steak for 1 minute on each side
5. place steak on wire rack in oven for 10 minutes, or until internal steak temperature reaches 125°.
6. let rest at room temp 10 minutes. while steak is cooking and resting, make potatoes and vegetables.

Potatoes and Vegetables:

1. in cast iron used for steak, heat 1 tbsp remaining butter and add 1 tbsp olive oil over medium high
2. add potatoes and 2 clove garlic, sauté for 2-4 minutes, until browned
3. add 4 tbsp butter and salt to taste, and once butter froths, put pan in oven until fork tender (≈ 10 min)
4. heat 1 garlic clove and 2 tbsp olive oil in non stick pan over medium high
5. add squash and scallion batons to pan, sauté for 2 minutes, add 2 tbsp water, steam 2 minutes
6. remove excess butter from potatoes, add peppers, sauté 2 minutes, add sliced scallion
7. add cherry tomatoes and 1/2 of the chocolate mint to vegetables, sauté 1 minute

Plating:

1. arrange vegetables on sides of large platter, and sliced steak in middle
2. top steak with finishing salt and fresh cracked pepper,
   1/2 of the chocolate mint, olives, and fresh grated horseradish