2 NY Strip Steaks
1T canola oil
8 Yukon gold potatoes
2T olive oil
1/4 lb bacon, sliced into 1/8 inch sticks
1/2 lb cremini mushrooms, thinly sliced1 shallot, minced
1c red wine (full bodied)
1c chicken stock
1 sprig of thyme
2T unsalted butter
chives for garnish
Pre heat oven to 350°
Place a 12” cast iron skillet in the oven, while the pan heats up prep the steak by coating with a thin layer of oil and a generous amount of kosher salt on both sides. Take the skillet out of the oven and add the remaining oil, sear the steaks about 3 minutes per side until a golden brown crust forms. While the steak sear wrap the potatoes in a damp pair towel microwave for 6 minutes until almost tender.
Transfer the seared steaks to a sheet tray with a rack on top. Now smash the potatoes with a meat pounder, add olive oil, salt & pepper and add them to the tray with the steak. Place the sheet tray into the pre heated oven for about 5 minutes. Check the temperature with an instant read thermometer, when the steak has reached the desired doneness transfer to a plate to rest and return the potatoes to the oven to crisp.
Using the same skillet add the bacon and cook over medium heat until the fat has rendered and the bacon is crisp, transfer to a paper towel lined plate. Add half of the mushrooms to the
skillet, season with salt and pepper and cook until golden brown, transfer to a bowl and continue with the remaining half. Add the shallots to the skillet and cook slightly, pour in the wine and let reduce by half. When the wine has reduced add the chicken stock along with the sprig of thyme and reduce until it has a saucy consistency. Add the sauce to the mushrooms and mix to combine.
Take the potatoes out of the oven, slice the steak and top with the mushroom sauce to serve.