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“Start spreading the news… we're eating this today.” And what we're eating is New York itself, the big apple, but in steak form! This delicious, divine, juicy and tender steak, enrobed by a buttery garlic sauce, melts away those little town blues. Cheesy loaded potato wedges (with bacon!) and fresh Brussels round out this king of the hill, top of the heap meal. It's just up to you to put it in your basket. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
USDA Choice New York Strip Steak (Serves 2)
Shredded Cheddar-Jack Cheese
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using filet mignon, roast potatoes 17 minutes in Step 1. Follow same instructions as New York strip in Steps 2 and 3, roasting seared side up until filets reach minimum internal temperature, 12-14 minutes.
If using ribeye, roast potatoes 19 minutes in Step 1. Follow same instructions as New York strip in Steps 2 and 3, cooking undisturbed on one side, 3-4 minutes. Roast seared side up until ribeye reaches minimum internal temperature, 10-12 minutes. Halve to serve
If using chicken, roast potatoes 21 minutes in Step 1. Follow same instructions as New York strip in Steps 2-3, cooking undisturbed one side, 4-5 minutes. Roast seared side up until chicken reaches minimum internal temperature, 8-10 minutes.
Start the Potatoes
Halve potatoes lengthwise.
Place potatoes on one half of prepared baking sheet. Toss with 1 tsp. olive oil and a pinch of salt and pepper, then arrange cut-side down on their side.
Roast in hot oven, 15 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potatoes bake, prepare ingredients.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Pat NY strip dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook Steak and Finish Potatoes
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steak to hot pan. Sear on one side until browned, 2-3 minutes.
Transfer to empty half of baking sheet, seared-side up. Reserve pan; no need to wipe clean.
Flip potatoes cut-side up, and top with bacon and cheese. Roast again until cheese is melted and steak reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
Rest cooked steak, 3 minutes. If desired, slice into ½" pieces.
While potatoes and steak roast, cook Brussels sprouts.
Cook the Brussels Sprouts
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender and browned, 12-16 minutes.
Remove from burner.
Make Sauce and Finish Dish
While steak rests, return pan used to cook steak to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir until aromatic, 30 seconds.
Add ¼ cup water and demi-glace. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes.
Remove from burner and swirl in butter and a pinch of pepper.
Plate dish as pictured on front of card, serving steak on sauce and topping potatoes with sour cream and chives. Bon appétit!
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