There really is nothing like a perfectly grilled medium-rare steak. You don’t need much else, and it is truly special. James being the big man that he is, really loves a good steak. We don’t make them every Sunday, but it is a really nice treat to have a nice bottle of cabernet and sit outside and enjoy these beautiful summer nights.
To go with our steaks and herb butter, we sliced up a couple of local heirloom tomatoes and seasoned them with salt, pepper and a drizzle of olive oil. We decided to splurge and have some burrata cheese as well – which if you’ve never had it, it’s just super creamy mozzarella. I only had a small bite because I am a little sensitive to dairy, but the pairing with tomatoes is spectacular.
We also added a little starch with our herb butter mashed potatoes to round out this delicious meal, and make it over all a bit less healthy. Leave out the potatoes and cheese for a paleo solution, and add some asparagus or another veg of your choice.
For our herb butter steaks you need:
- 2 NY strip steaks
- 1 clove of garlic minced
- 2 tbsp of chopped chives
- 1/2 stick of unsalted butter
- 2 russet potatoes
- 2 large heirloom tomatoes
- 1-2 pieces of burrata
- salt and pepper to taste
- olive oil for drizzle
- 1/4-1/2 cup of low fat milk (for potatoes)
Allow your butter to get down to room temperature and soften. Once it is soft, mix in the garlic and half of the chives and season with salt and pepper.
Peel your potatoes and cut into 2″ pieces. Put into a pot and cover with warm water. Salt the water and set it on the stovetop to boil. Boil them for about 10 minutes, using a fork to check if they are soft and breaking apart.
Once your potatoes are done, drain them and put them back in the pot. Pour in the milk, half of the herb butter, and season with salt and pepper. If the potatoes feel dry, you can add more milk or olive oil to give them some richness.
Slice up your tomatoes in 1/4″ thick slices, and season with salt and pepper. Drizzle a small amount of olive oil on them for flavor.
Heat your grill to medium high. Season your steaks with salt and pepper. Depending on the thickness of your steaks, you will cook them on each side for about 5 minutes to get the perfect medium-rare. Cook longer for more done steaks. Make sure not to flip them more than once, this can make steaks dry and tough.
Finally, wait for your family and enjoy all together!
*Off camera Kuda was given a little bite of steak as a treat for being so patient while I got the sides on the table.