Steak with Baked Potatoes with Cheese and Butter


4 8 oz New York steaks
3 tablespoons soft unsalted butter
2 teaspoons of Grate Roots “Double Trouble Horseradish” Lemon and orange infused
2 teaspoons parsley, finely chopped
1 small garlic clove, finely chopped
1 teaspoon lemon juice
Salt and Pepper


Let the steak rest at room temperature. Meanwhile prepare the Lemon – Orange Horseradish butter by finely chopping the parsley and garlic together. In a small bowl mix together the Horseradish, butter, lemon juice, parsley and garlic. Season with salt and pepper. Mix well and place in the freezer for 5 minutes.
In a large skillet, use two skillets if the steak is too close to each other in the pan, place a large amount of fine salt. Heat the pan on high. When the pan is nicely hot, add the steaks and sear each side for a couple of minute per side. Lower the heat and cook another 3 minutes per side.
Place the steaks on a plate and serve a dollop of the lemon orange horseradish butter in top of the steak.


Just back from a very short trip and first thing I was requested was steak. Instead of my typical roasted potatoes to go along, I decided to make baked potatoes instead. Long time ago I discovered that if I poke the potatoes and spread butter and kosher salt all over the potatoes skin, the potatoes are a bit more tender and testier. The stuffing was something new for us. Out of sour cream, crème fraiche was the alternate choice. The goat cheese and blue cheese added a nice pungent flavor to it and therefore I did not salt too much the potatoes. We really enjoyed the texture. The steak, simple and yet very flavorful.
Bon Appetit!!




Thursday, February 28, 2013 - 5:50pm


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