[youtube https://www.youtube.com/watch?v=hw2rN0NilFM&w=580&h=385]

Grand Western Steaks Executive Chef Paul Scheible walks viewers through all of the basic steps needed to make perfect, restaurant-style New York Strip Steak. Learn The Foolproof To Impress Your Guests Every time!

Ready to take on this recipe? Order USDA Prime New York strip steaks here: http://bit.ly/2elkiF3

Suggested Recipe: Pan Seared NY Strip Steak
Yukon Gold Mashed Gorgonzola Potatoes

2 ea. USDA Prime 12 oz. N.Y. Strip
TT Kosher Salt
TT, Fresh Ground Black Pepper
2 Tbsp. Olive Oil Blend
1 oz. Blue Cheese Butter

Yukon Gold Mashed Gorgonzola Potatoes

Ingredients
2# Yukon Gold Potatoes
5 oz. 40% Heavy Cream
1 tsp. Fresh Garlic, minced
6 oz. Gorgonzola Crumbles
3 oz. Whole Butter
TT, Sea Salt
TT Ground White Pepper

Method:
Quarter and boil potatoes in salted water until tender. Drain potatoes and “steam out” briefly. Add heavy cream and garlic to medium sauce pan and place over medium heat. Bring to boil and simmer briefly, whisk in whole butter until melted, remove from heat. Add potatoes to mixing bowl fitted with paddle and slowly incorporate heavy cream mixture. Mix gorgonzola into potatoes. Adjust seasoning and hold warm.

To Assemble:
Remove steaks from refrigerator and rub liberally with kosher salt and freshly ground black pepper and brush with olive oil.
Add a small amount of olive oil to a cast iron pan and place it over medium high heat.
Place steaks into pan and sear on both sides.
Transfer pan to 375° oven and roast to 130° internal temperature (medium rare)
Remove steaks from oven and let rest for 8 to 10 minutes.
Spoon portion of potatoes into serving plate and stand steak up into potatoes.
Top steak with ½ oz. of blue cheese butter and serve.

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