Taking inspiration from some of NYC’s best steakhouses, this dish highlights great ingredients and timeless pairings. Succulent medium rare strip steak is served with smashed red potatoes and fragrant chives. Delicate white asparagus—a milder springtime variety—is steamed with butter and white wine, yielding tender stalks and rich flavor. This meal happily elevates meat-and-potatoes to star status.
Tell-tale signs of perfect steak-searing conditions: Oil is shimmering, pan is just smoking, and you hear a sizzling sound when it hits the pan.
12 ounces red potatoes
8 ounces white asparagus
1 tablespoon butter
½ cup white wine
3 tablespoons olive oil
2 tablespoons water + more for potatoes
⅛ ounce fresh thyme
¼ ounce fresh chives, divided
12 ounces New York strip steak
8″ medium pot with lid
10″ medium pan with lid
potato masher (optional)
1. Boil Potatoes
Rinse potatoes and quarter. Place in a medium pot, cover with cold water, and add salt generously. Bring to a boil over high heat and cook until tender when pierced with a knife tip, about 12 minutes. Drain and return to pot, off heat. Cover to keep warm.
2. Steam Asparagus
While potatoes boil, rinse asparagus and trim and discard woody ends. Place in a medium pan over medium heat. Add butter, white wine, and 2 tablespoons water. Season with ¼ teaspoon kosher salt and pepper as desired. Cover pan and steam until asparagus is tender, about 10 minutes. Uncover, increase heat to medium high, and cook until liquid has evaporated, 3-5 minutes more. Transfer to 2 serving plates, dividing evenly. Set aside.
4. Sear Steak
Wipe pan from asparagus clean and add 1 tablespoon olive oil over medium-high heat. Season steak all over with ½ teaspoon kosher salt and pepper as desired. When oil is shimmering, add steak and sear until browned on bottom, about 4 minutes (see Recipe Tip). Flip, then add shallot and thyme. Sear, spooning over oil, until steak is medium rare, 3-4 minutes. Remove steak from pan, reserving shallot. Set aside to rest for about 5 minutes.
5. Smash Potatoes
While steak rests, add 2 tablespoons olive oil to pot with potatoes. Using a large fork or potato masher, smash until mostly smooth. Stir in ½ of chives. Season with ¼ teaspoon kosher salt and pepper as desired.
6. Plate Steak
Cut steak against the grain into ¼-inch slices and add to plates with asparagus. Top with reserved shallot. Add smashed potatoes to plates with seared steak and garnish with remaining chives. Snap a photo, then enjoy!