Culinary Collection

NY Strip with Roasted Garlic Thyme Butter

and cheesy white cheddar fondue potatoes and broccoli

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

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

In Your Box (serves 2)

  • Info
    1 oz. Shredded White Cheddar Cheese
  • 12 oz. Fingerling Potatoes
  • 3 Thyme Sprigs
  • 6 oz. Broccoli Florets
  • Info
    ½ oz. Crispy Fried Onions
  • 16 oz. USDA Choice New York Strip Steak
  • Info
    ⅗ oz. Butter
  • 2 Garlic Cloves
  • ½ tsp. Garlic Salt
  • Info
    1 oz. Light Cream 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot
  • 2 Mixing Bowls

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
  1. 1

    Start the Vegetables

    Cut potatoes crosswise in ¼" rounds. Place garlic on a piece of foil and form a foil pouch around garlic Place potatoes on prepared baking sheet and toss with garlic salt and 1 tsp. **olive oil. Massage oil and garlic salt into potatoes. Spread into a single layer. Place garlic pouch on baking sheet. Bake in hot oven, 10 minutes. While potatoes and garlic bake, prepare ingredients.

  2. 2

    Prepare Ingredients and Finish Vegetables

    Cut broccoli into bite-sized pieces. Combine broccoli, 1 tsp. olive oil, and a pinch of *salt** and pepper in mixing bowl. Stem and mince thyme Carefully, remove baking sheet from oven. Remove garlic pouch, and add broccoli. Baking sheet will be hot! Use a utensil. Spread into a single layer again and bake in hot oven until tender, 12-15 minutes. While vegetables bake, cook steaks.

  3. 3

    Cook the Steak

    Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper. 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 steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes per side. Remove from burner. Remove to a plate and tent with foil. Rest, at least 3 minutes.

  4. 4

    Make the Cheese Sauce

    Combine ¼ cup water, cream cheese, and pinch of salt in a small pot. Place over medium-high heat and bring to a simmer. Once simmering, stir often until slightly thickened and creamy, 1-2 minutes. Remove from burner and stir in shredded cheese until completely combined and melted.

  5. 5

    Make Butter and Finish Dish

    In another mixing bowl, combine butter, thyme roasted garlic, and a pinch of salt until mostly smooth. Slice steak, if desired. Plate dish as pictured on front of card, topping steak with butter and vegetables with cheese sauce and crispy onions. Bon appéit!

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