Sweet Baby Ray Steak
Serves: 4
Total: 1H
Prep: 10M
Cook: 50M
5.0
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Preparación de la receta
- Whole NY striploins, cut into 2–3 inch steaks
- Duce’s Wild Boss Blend seasoning (generous coat)
- Coarse black pepper, to taste
- 4 tbsp butter
- Fresh thyme & rosemary (a few sprigs each)
- 4 sirloin steaks (about 1½" thick)
- Garlic, thyme & rosemary (to taste)
- 2 lbs baby potatoes, halved or quartered
- ½ cup finely chopped fresh parsley
- 2 tbsp chopped cilantro
- 2 fresh Fresno chilis, finely diced (seeded if desired
- 2 tbsp red wine vinegar
- 3 cloves garlic, minced
- ½ tsp chili flakes (optional)
- ½ cup olive oil
- Salt & pepper (to taste)
Herramienta clave
Instrucciones de la receta
1
Season Steaks: Season steaks heavily with the seasoning and coarse black pepper. Let rest at room temp for 30–45 minutes.
2
Smoke with TempSpike Pro: Insert the probes of a ThermoPro TempSpike Pro into each steak. Smoke at 225°F until the steaks reach an internal temperature of 110°F (monitor on app).
3
Cast Iron Sear & Baste: Heat cast iron pan over high heat. Add steaks, butter, thyme, rosemary, and smashed garlic. Make the crust by searing 1–2 minutes per side, basting with herb butter.
4
Rest & Slice: Rest for 10 minutes. Slice and finish with flaky salt.
5
Chimichurri Potato Salad with Fresh Fresno Chilis
Roast Potatoes: Toss potatoes with olive oil, salt, pepper. Roast at 425°F for 30–35 minutes until golden and crispy.
Roast Potatoes: Toss potatoes with olive oil, salt, pepper. Roast at 425°F for 30–35 minutes until golden and crispy.
6
Make Chimichurri: Mix parsley, cilantro, diced chilis, garlic, vinegar, chili flakes, and olive oil. Season with salt & pepper. Let rest 15–20 minutes for flavors to meld.
7
Toss & Serve: Toss warm roasted potatoes with chimichurri. Serve warm or at room temperature.
8
Serving Suggestions:
- Serve thick-cut steak slices with chimichurri potato salad.
- Optional: Add oven-roasted broccolini for color.
- Drizzle extra chimichurri over steak for a bold finish.
