New York Strip Steak & Rutherford Potatoes

NEW YORK STRIP STEAK

INGREDIENTS - 2 Servings

• 10 oz Flannery Beef New York Strip (14 days dry aged)
• ½ tablespoon vegetable oil, or any high heat cooking oil like grapeseed oil or light olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, peed and quartered
• 1 sprig rosemary
• Kosher salt and Black pepper

INSTRUCTIONS

Step 1
Bring the meat to room temperature and pat dry with paper towels. Just before cooking, generously season with salt and pepper.
Step 2
Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
Step 3
Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
Step 4
Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

RUTHERFORD POTATOES

INGREDIENTS - 4 Servings

• 2 quarts cold water
• 1 tablespoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 bay leaves
• 2 pounds russet potatoes, peeled and cut into 1-inch cubes
• 2 cups vegetable oil for frying
• 2 oz baby arugula, reserved for platting

RUTHERFORD POTATOES SPICE BLEND

INGREDIENTS - 4 Servings

• 2 ounces chili powder
• 2 ounces coffee, ground fine
• ½ teaspoon paprika
• ½ teaspoon cocoa powder
• 1 teaspoon chili flake, ground
• ½ teaspoon sage, ground
• ½ teaspoon oregano, ground
• ½ teaspoon mustard powder
• ½ teaspoon ginger powder

SMOKED TOMATO AIOLI

INGREDIENTS - 4 Servings

• 1 clove garlic, minced, or more to taste
• ½ teaspoon smoked paprika
• 1 pinch salt
• 1 cup mayonnaise
• 1 tablespoon sherry vinegar, or more to taste
• 1 teaspoon tomato paste
• ¼ teaspoon ground chipotle peppers
• 1 pinch cayenne pepper, or more to taste

INSTRUCTIONS

Step 1
Make dipping sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
Step 2
Make Rutherford spice blend: Mix together chili powder, coffee, paprika, cocoa powder, chili flake, sage, oregano, mustard powder and ginger powder in a small bowl. Set aside.
Step 3
Make potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes
Step 4
Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
Step 5
Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).