Submitted by: John “Pee Wee” Hartt, Camden, OH.
Ingredients:
2 – 12 to 14 oz NY strips
1 – 16 oz bottle of your favorite Ale
Kosher salt and fresh ground pepper, to taste
1/2 cup olive oil
2 Tbsp. flavored butter of your choice; garlic butter, herb butter, etc.
For the potatoes:
12 redskin potatoes, unpeeled
1/4 lb butter
1 to 1 1/2 cups warm milk
1 head of roasted garlic
1 Tbsp extra virgin olive oil
1/4 cup fresh chopped cilantro
Salt and pepper, to taste
Directions: Season steak quite aggressively with salt and pepper. This enhances the flavor of the steak and will not cause it to lose its juices. Place in a sealable plastic container and pour beer and oil over steaks. Shake container to be sure that steaks are covered with marinade. Marinate overnight in fridge or for 4 hours at room temp. If steaks are marinated in fridge, bring to room temp before cooking. You have two options for cooking – grilling or pan-frying. To grill, sear over high heat for 4-5 minutes per side for medium steaks. To pan-fry, use a cast iron skillet. Heat it over high heat until smoking, sear steaks on both sides for 3-4 minutes per side and then finish cooking in a pre-heated 350 degree oven for 10-12 minutes. Be warned the pan searing causes a tremendous amount of smoke, so be sure your house is well ventilated. Place one tablespoon of the flavored butter on steaks just before serving. For the potatoes, Start by roasting the garlic. This is done by cutting the top off of the whole head of garlic. Place on aluminum foil and drizzle with olive oil, wrap loosely and place in pre-heated oven 350 degree oven for one hour or until nicely caramelized. Boil potatoes in well salted water until fork tender. Drain and place back in pot. Add butter, milk, and roasted garlic. Mash with a hand masher until all ingredients are incorporated, but potatoes are still chunky. Stir through cilantro and season with salt and pepper to taste just before serving.
