Pan Seared NY Strip with Chili Lime Butter

Shiitake Asparagus and Boiled Potatoes

Here, the classic NY strip steak is flavored with a savory herb butter with the kick of lime and chili, smoothed by the richness of Thai basil.
1-1/2 lb baby potatoes
2 large NY strip steaks (I used bone-in)

Herb Butter:
1 stick butter, softened to room temperature
zest of 1 lime
1 Tbsp fresh lime juice
1/4 tsp dried crushed red chili flakes
2 Tbsp fresh Thai basil leaves, minced (or western basil, or tarragon)

1 Tbsp butter plus 1 Tbsp olive oil
1 bunch asparagus
8 oz fresh shiitake mushrooms, sliced

Bring the butter and steaks to room temperature. Season steaks with salt and freshly ground black pepper on both sides. Allow steaks to rest.

Using a mixer with a paddle blade, whip together the herb butter ingredients until smooth and fluffy. Transfer butter to a serving dish and keep at room temperature if using that day.

Otherwise wrap tightly in plastic wrap and store in the refrigerator. Return to room temperature when ready to use.

Cover the potatoes in a medium pot with cold water. Bring to a gentle boil. Reduce heat to simmer and cook only just until the potatoes pierce softly with a knife, about 15 minutes. Drain and set aside, slightly covered to keep warm.

Meanwhile, heat a large heavy skillet to high. Carefully add a dash of canola oil and heat to almost smoking. Add the steaks and allow to sear for 4-5 minutes.

Shake the pan and cook another minute or so, until the first side is nicely browned. Flip the steaks and cook another 3-5 minutes, depending on the thickness of your steaks.

Cook until you reach an internal temperature of 130 for medium-rare. Set the steak to rest 5 minutes on a cutting board, topped loosely with aluminum foil.

Reserve the steak pan juices and ‘fond’ (browned tidbits) for a soup or stew - this stuff is a golden flavor element; we are using herb butter for flavoring, here.

While the steaks are cooking, melt the butter in the olive oil in a wide skillet. Add the mushrooms and cook until the mushrooms soften and brown up nicely.

Remove woody ends of the asparagus (usually about 1-2 inches). Slice the asparagus into 1-1/2 inch pieces, reserving tender tips aside. Add the asparagus stalks to the mushrooms and cook about 5-7 minutes over medium heat, until just crisp tender. Remove to a bowl.

Heat the skillet to medium high and add the tips. Cook for about 2 minutes until just heated through. Toss with the remaining asparagus and mushroom mixture.

Slice the steak at an angle and on the bias into thick serving portions. Serve steak with the asparagus and potatoes, topped with a generous dollop of the herb butter.

Serves 4.