Culinary Collection

NY Strip Steak and Black Garlic Demi

with Rockefeller potato gratin

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Black garlic isn't garlic going through a sad phase, listening to Morrissey and writing poetry. Black garlic is garlic that's aged, gone through what's called the Maillard reaction to become sweeter, softer, and chewier. In this meal, black garlic seasoning gets combined with earthy and rich demi, to form a sauce that goes together to adorn the steak with something special. This meal, it turns out is the opposite of sad; instead it's pure delight.

In Your Box (serves 2)

  • 16 oz. USDA Choice New York Strip Steak
  • Info
    4 tsp. Beef Flavor Demi-Glace Concentrate
  • 6 Chive Sprigs
  • Info
    ⅓ oz. Butter
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    1 tsp. Black Garlic Seasoning
  • 12 oz. Yukon Potatoes
  • 5 oz. Baby Spinach
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    4 fl. oz. Cream Sauce Base

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Non-Stick Pan

Before You Cook

Cooking Guidelines

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 chicken breasts, follow same instructions as NY strip steak in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using mahi-mahi, halve fillets. Follow same instructions as NY strip steak in Steps 1 and 3, Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    Cut potatoes into ¼" slices. Coarsely chop spinach. Mince chives. Combine panko and cheese in a mixing bowl. Set aside. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Cook the Gratin

    Place a medium oven-safe non-stick pan over medium heat. Add potatoes, cream base, ¼ cup water, and ¼ tsp. salt to hot pan. Bring to a simmer. Once simmering, cover and cook until potatoes begin to soften, 5-6 minutes. Uncover, and stir in spinach until wilted, 1-2 minutes. Remove from burner and top evenly with panko-cheese mixture. Place pan in hot oven and bake until potatoes are tender and topping is golden-brown, 18-22 minutes. While gratin bakes, cook steak.

  3. 3

    Cook the Steak

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steak reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.
    Remove from burner. Remove steaks to a plate and rest, 3 minutes. Reserve pan; no need to wipe clean.

  4. 4

    Make the Sauce

    Return pan used to cook steak to medium heat. Add ¼ cup water, demi-glace, and seasoning blend to hot pan. Bring to a simmer, stirring often. Once simmering, stir often until smooth and beginning to thicken, 2-3 minutes. Remove from burner and stir in butter.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping steak with sauce and chives. Bon appétit!

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