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How to Cook a Steak Dinner on a Budget
Hello there friends, today we are going to make a Steak Dinner on a Budget. A simple steak that you can cook alongside me! I am also going to share with you a topping that makes the steak extra delicious, Garlic and Herb butter.So, let’s get cooking!
Recipe Video
Recipe Ingredients
For the Steak:
- 2 NY Strips 8 to 12 ounces each
- 2 ounces Clarified Butter or Cooking Oil
For the Herb Butter:
- 4 ounces Sweet Butter room temperature
- 1 teaspoon approx. Fresh Tarragon chopped
- 1 teaspoon approx. Fresh Thyme chopped
- 1 tablespoon approx. Fresh Parsley chopped
- 1 tablespoon approx. Garlic chopped
For the Sautéed Mushrooms:
- ¼ cup Shallots minced
- 6 ounces Mushrooms sliced
- 2 cups Spinach Leaves
Recipe Instructions
Preheat Oven to 500ºF / 260ºC
For the Steak:
- Season the steaks with salt and pepper on both sides. In a sautéed pan, add the butter and when at 365F add your steaks. Do not touch them for at least 2 to 3 minutes to create a nice sear. Finish cooking in PREHEATED oven for a few more 5 to 6 minutes.
For the Herb Butter:
- Mix all ingredients together and reserve
For the Sautéed Mushrooms:
- In a sauté pan, heat some garlic olive oil, when hot add the shallots sauté for a few minutes, and add the mushrooms, sauté for a few more minutes and add the spinach and cook until the spinach leaves are wilted it should not take more than a couple minutes.
For the Sautéed Potatoes:
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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