Meal Kit
Culinary Collection
NY Strip with Roasted Garlic Thyme Butter
and white cheddar fondue potatoes and broccoli
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Let's sing the praises of New York strip, a fine and delicious cut of meat. Let's also sing the praises of a compound butter, with herbs and garlic, melting itself all over that fine and delicious cut of meat. Could we also sing the praises of vegetables covered in cheese sauce? Maybe it's time to stop singing and start eating.
In Your Box (serves 2)
- 16 oz. USDA Choice New York Strip Steak
- 12 oz. Fingerling Potatoes
- 6 oz. Broccoli Florets
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1 oz. Light Cream Cheese
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1 oz. Shredded White Cheddar Cheese
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⅗ oz. Butter
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½ oz. Crispy Fried Onions
- 2 Garlic Cloves
- 3 Thyme Sprigs
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving) zPaG7lOv
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Calories760
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Carbohydrates37g
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Net Carbs30g
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Fat40g
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Protein63g
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Sodium1620mg
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
Customize It Instructions
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If using chicken breasts, follow same instructions as steak in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using ribeye, follow same instructions as steak in Step 3, cooking until ribeye reaches minimum internal temperature, 4-6 minutes per side. Rest 3 minutes. Halve to serve.
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1 Start the Vegetables
Cut potatoes across width into 1/4" rounds.
Place garlic on a piece of foil and top with 1 tsp. olive oil. 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 potatoes into a single layer. Place garlic pouch on baking sheet, opening side up. Roast in hot oven, 12 minutes.While potatoes and garlic roast, prepare ingredients. -
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 a mixing bowl.
Stem and mince thyme.Carefully, remove baking sheet from oven. Top potatoes with broccoli. Baking sheet will be hot! Use a utensil.Spread into a single layer again and roast in hot oven until tender, 12-15 minutes.While vegetables roast, cook steaks. -
3 Cook the Steaks
Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. Remove steaks to a plate and tent with foil. Rest, at least 3 minutes. -
4 Make the Cheese Sauce
Combine 1/4 cup water, softened cream cheese, and a 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. Stir in shredded cheese until completely combined and melted. -
5 Make Butter and Finish Dish
In another mixing bowl, combine softened butter, 1/2 tsp. thyme, roasted garlic, and a pinch of salt until mostly smooth.
Slice steaks, if desired.Plate dish as pictured on front of card, topping steaks with butter and vegetables with cheese sauce and crispy onions. Bon appétit!
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