Careme

Ingredients

• Bone-in New York strip steaks

  1½ lb total (two 12-oz steaks, from the 3-lb value pack) $29.97
• Brussels sprouts

  1 lb $2.99
• Russet potatoes

  1 lb $0.99
• Diamond Crystal Salt flakes

  2 tablespoons plus ½ teaspoon total
• Olive oil

  1 tablespoon plus 1 teaspoon
• Freshly ground black pepper

  1 teaspoon
• Unsalted butter

  1 tablespoon
• Garlic

  2 cloves $0.99

Instructions

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. 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. 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. 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. 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. 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.

Ingredients

• Bone-in New York strip steak

  1 large steak, about 1½ lb, from the 3-lb value pack $29.97
• Red potatoes

  12 oz $0.60
• Green beans

  8 oz $0.82
• Sliced cremini mushrooms

  8 oz $2.50
• Shallot

  1 oz $1.00
• Diamond Crystal salt flakes

  6¼ tsp total
• Coarsely crushed black pepper

  2 tsp
• Olive oil

  2 tbsp total
• Dijon mustard

  1 tsp
• Unsalted butter

  1 tbsp

Instructions

1. Preheat the oven to 425°F. Pat 1 large bone-in New York strip steak (about 1½ lb) dry; season it all over with 3½ teaspoons Diamond Crystal salt flakes and 2 teaspoons coarsely crushed black pepper. Let it stand while you prepare the vegetables, about 15 minutes.

2. Cut 12 ounces red potatoes into ¾-inch pieces. Toss with 1 tablespoon olive oil and 1¼ teaspoons Diamond Crystal salt flakes on a sheet pan; roast for 28–32 minutes, turning once, until browned and tender.

3. Trim 8 ounces green beans. Finely chop 1 ounce shallot and separate any clumps in 8 ounces sliced cremini mushrooms so the pan-sauce vegetables are ready.

4. When the potatoes have roasted for about 12 minutes, heat an oven-safe skillet over medium-high heat with 2 teaspoons olive oil. Sear the steak for 3–4 minutes per side, then transfer the skillet to the oven for about 5–10 minutes. Pull the steak at 125°F and rest it on a board for 8 minutes.

5. While the steak finishes in the oven, heat 1 teaspoon olive oil in a second skillet over medium-high heat. Add the prepared green beans and ¾ teaspoon Diamond Crystal salt flakes; sauté for 6–8 minutes, until crisp-tender.

6. Once the steak is resting, put its skillet over medium-high heat. Add the prepared mushrooms and ¾ teaspoon Diamond Crystal salt flakes; cook for about 4 minutes until browned. Add the prepared shallot and cook for 1 minute. Stir in ½ cup water and 1 teaspoon Dijon mustard, scraping up the browned bits; simmer for 2 minutes, then turn off the heat and swirl in 1 tablespoon unsalted butter.

7. Cut the rested steak from the bone and slice across the grain. Plate with the roasted potatoes and green beans, spoon the mushroom pan sauce over the steak, and serve the bone alongside.

Want more detail? See the temperature guide.

Ingredients

• Bone-in New York strip steak, from the 3 lb value pack

  1½ lb $29.97
• Baby arugula

  5 oz $5.00
• Honeycrisp apple

  1 medium (about ½ lb) $1.25
• Lemon

  1 $0.99
• Olive oil

  2 tbsp
• Balsamic vinegar

  2 tsp
• Diamond Crystal Salt flakes

  1 tbsp plus ⅝ tsp total
• Freshly ground black pepper

  ¾ tsp
• Skyfall Vineyard Cabernet Sauvignon Washington Red Wine - 750 Ml

  1 bottle $13.99

Instructions

1. Pat the 1½ lb bone-in steak dry. Season both sides with 1 tbsp plus ½ tsp Diamond Crystal Salt flakes and let stand for 15 minutes while you prepare the salad.

2. Wash and thoroughly dry 5 oz arugula. Core and thinly slice 1 medium Honeycrisp apple. Halve 1 lemon; squeeze 1 tbsp juice from one half and cut the other half into wedges.

3. Whisk together:

   • 1 tbsp olive oil
   • 2 tsp balsamic vinegar
   • 1 tbsp lemon juice
   • ⅛ tsp Diamond Crystal Salt flakes
   • ¼ tsp freshly ground black pepper

   Set the dressing aside so the greens stay crisp.

4. Season the steak with ½ tsp freshly ground black pepper. Heat 1 tbsp olive oil in a heavy skillet over medium-high heat. Sear the steak for about 5–7 minutes per side, adjusting the heat if it browns too quickly, until the center reaches 130°F. Rest on a board for 7 minutes.

5. Toss the arugula and apple with the dressing. Cut the steak from the bone, slice thinly across the grain, and arrange over the salad. Spoon any board juices over the steak and serve with the lemon wedges.

Want more detail? See the temperature guide.