Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Scrub and cut 1 lb russet potatoes into ¾-inch pieces; trim and halve 1 lb Brussels sprouts. Smash 2 garlic cloves.

2. 2.

   Pat dry two bone-in New York strip steaks, 1½ lb total. Season all over with 1 tablespoon plus ½ teaspoon Diamond Crystal Salt flakes; let stand while the vegetables roast.

3. 3.

   On a large sheet pan, toss the prepared potatoes and Brussels sprouts with 1 tablespoon olive oil, 1 tablespoon Diamond Crystal Salt flakes, and ½ teaspoon black pepper. Spread in one layer and roast for 28–35 minutes, turning once, until the potatoes are tender and the sprouts are browned.

4. 4.

   When the vegetables have about 15 minutes left, season the steaks with ½ teaspoon black pepper. Heat 1 teaspoon olive oil in an oven-safe skillet over medium-high heat. Sear the steaks for 3–4 minutes per side, then transfer the skillet to the oven until the steaks reach 125°F, about 4–7 minutes more.

5. 5.

   Move the steaks to a board and rest for 7 minutes. Meanwhile, set the skillet over low heat and swirl in 1 tablespoon unsalted butter and the smashed garlic for about 30 seconds; spoon the garlic butter over the steaks.

6. 6.

   Divide the roasted potatoes and Brussels sprouts between two plates. Serve with the bone-in steaks, leaving them whole or slicing the meat from the bone after resting.

Want more detail? See the temperature guide.