Wow, how this year has flown by! We can’t believe it’s already time to start thinking about New Year’s Eve celebrations.
Ring in the new year with a classic holiday feast like New York Strip Steak with Goat Cheese Walnut Butter, The Perfect Grilled Rib Eye Steak or, for the less traditional, Tomato and Kalamata Olive Baked Salmon Fillets — any of which will shine as the centerpiece of a special meal. We wish you and your’s a wonderful holiday filled with Good Food and great company. Thanks for being a loyal customer and cheers to a New Year filled with Good Food Made Simple.
New York Strip Steak with Goat Cheese Walnut Butter
- New York strip steaks
- 4 ounces goat cheese
- ¼ cups walnuts
- 1 tsp garlic paste
- ½ stick butter, at room temperature
- kosher salt
- black pepper
First let’s make the butter. To make garlic paste you can do 1 of 2 things:
- Take two garlic cloves and grated them over a microplane. This will make it tiny, shredded and paste-like; OR
- Take two garlic cloves and mince them finely. Then use a sprinkle of kosher salt and the back of your knife to crush it to a paste.
- I won’t judge you on what you choose to do, but let me just say that the microplane thing is easier. Using a fork mash together the butter and goat cheese. Mash in the garlic paste and then finally chop the walnuts and stir into the mixture. Refrigerate while you make the steaks and whatever sides you like.
- For the steaks it’s simple: when you have a great cut of meat you don’t need to add a ton of other flavors. Preheat your oven to 400. Season both sides of each steak liberally with kosher salt and black pepper. In a skillet (cast iron preferably) heat a tiny bit of oil over medium low heat. You want the pan to get crazy hot, so maybe start this while you make the butter. Take each steak and, one or two at a time, sear each side in the hot hot skillet for about 3 minutes until it’s golden and caramelized. If you have a large enough cast iron skillet you can just transfer the steaks to the oven in that. If not, transfer the steaks to a baking sheet and continue roasting at 400 for 5-10 more minutes until you reach the desired level of doneness. Let them rest for about 5 minutes, and then serve hot with dollops of the butter on top.
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