Reverse Seared New York Strip With Garlic Lemon Broccolini & Baked Potato

What You’ll Need

For the Steak

• 2 Grassfed New York Strip Steaks

• 1 tbsp olive oil or high-heat oil (like avocado or grapeseed)

• 1 tbsp Montreal Steak Seasoning (more to taste)

• 1 tbsp butter (for finishing)

For the Broccolini

• 1 bunch broccolini, ends trimmed

• 2 cloves garlic, thinly sliced

• 1 tbsp olive oil

• ½ lemon (juice + zest)

• Salt and pepper to taste

For the Baked Potatoes

• 2 medium russet potatoes

• Olive oil for rubbing

• Coarse kosher salt

• Butter, sour cream, and chives for serving

Let’s Cook

1. Prep & Bake the Potatoes

1. Preheat oven to 400°F (205°C).

2. Scrub potatoes clean, pat dry, and rub with a little olive oil and coarse salt.

3. Place directly on the oven rack (or a baking sheet) and bake for 50–60 minutes, until the skins are crisp and a fork slides in easily.

4. Keep warm until serving.

2. Reverse Sear the Steaks

1. Preheat oven to 300°F

2. Pat steaks dry with paper towels. Season generously with Montreal steak seasoning on all sides.

3. Place steaks on a wire rack set over a baking sheet and bake for 20–30 minutes, depending on thickness, until the internal temperature reaches 125°F for medium-rare, or 135°F for medium. When you sear the steak it will heat the steak up to the desired temp of 135 medium rare and 145 for medium. 

4. Remove from oven and let rest 10 minutes.

5. Heat a heavy cast iron skillet over high heat until just smoking. Add a drizzle of oil.

6. Sear steaks for 1 minute per side until a deep brown crust forms. Add a knob of butter to the pan in the last 30 seconds and spoon it over the steaks for flavor.

7. Remove from heat and rest 5 minutes before slicing.

3. Make the Garlic Lemon Broccolini

1. While the steaks rest, heat olive oil in a large skillet over medium-high heat.

2. Add garlic slices and sauté until fragrant and just golden, about 30 seconds.

3. Toss in the broccolini and cook for 3–5 minutes, stirring often until bright green and tender-crisp.

4. Squeeze in fresh lemon juice, sprinkle zest, and season with salt and pepper. Toss to coat.

4. Serve It Up

Plate each steak with a baked potato on the side (split open and add butter, sour cream, and chives) and a serving of lemon-garlic broccolini. Finish with a sprinkle of flaky salt over the steak for that final touch.