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Roasted New York Strip

Good evening, Fam! Now look, y’all know we’re alllllll about getting you to dinnertime ASAP, but tonight we’ve got to play the “good things come to those who wait” card. 

Of course, we’ve already roasted your dry-rubbed strip loin for you, cooking it low and slow to lock in the flavor and keep it nice and juicy. All you need to do is give it a final sear on each side. But first! It needs to rest. Yup, letting the steak rest at room temp for about 15 minutes is key because it equalizes the temperature and ensures even heating. We find that starting to heat the creamed spinach is a good (and tasty!) distraction while you wait. So is ogling those light + billowy popovers from The Popover Lady, and picturing yourself making the perfect little steak sando bite. Happy feasting 🙂

What’s in your bag:

  • Dry-rubbed and roasted New York strip loin
  • Local popovers from The Popover Lady
  • Garlic + Parmesan creamed spinach
  • Horseradish crema

What you’ll need from home:

  • Saucepan
  • Saute pan
  • Cutting board 
  • Optional: Butter, garlic + fresh herbs

Total prep time: 25-30 minutes

The Garlic + Parmesan Creamed Spinach

  1. Pour the creamed spinach into a saucepan over medium heat.
  2. Stir frequently for 5-7 minutes, or until the spinach is hot + steamy. Taste and season with salt + pepper to your liking! 

The Roasted New York Strip 

  1. Before getting started, take your steak out of the fridge and let it rest on the counter for 15 minutes.
  2. Once it’s time to get going, set your pan over high heat for a minute or so. Once hot, add a drizzle of oil and swirl it around.
  3. Add your steak to the pan and sear one side for 1-2 minutes, or until golden brown. Heat 2-3 minutes more if you prefer it more well-done! Then, flip your steak and repeat on the other side. 
  4. Pro-tip: Resist the urge to poke + prod! Just let your steak do its thing until it’s time to flip. This helps to make sure those yummy juices stay where they are, and helps to form a nice crust.
  5. Optional: Just before your steak is done, add a few pats of butter, a clove or two of garlic, and any fresh herbs you might have on hand (we love thyme + rosemary!). Use a large spoon to baste the steak with the melted butter for another minute.
  6. Transfer the steak to a cutting board and let it rest for 5 minutes. Then, grab your knife and slice it up in half-inch slices! 

The Popovers

  1. These are best when toasted! You can pop them in the toaster oven, air fryer, or oven for 2-4 minutes until hot + crisp. 

Alright, ready to feast? Arrange your steak slices on a plate. Heaping spoonful of creamed spinach goes next to it, along with your popovers. Use your crema as a dip or drizzle for the steak!

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

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