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The Steakhouse

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Scalloped potatoes w/ Spinach

(lets call this the express version)


Preheat the oven at 375 degrees

1/2 cup asiago cheese

1/4 cup white cheddar cheese

3/4 cup  heavy cream

1/2 cup fresh chopped spinach

1 tsp course ground black pepper

1 tsp kosher salt 

  • Slice fingerling potatoes thinly and boil for 10 minutes in salted water

  • While the potatoes are boiling, using a saucepan, heat the heavy cream and slowly add asiago and cheddar cheese, garlic powder and course ground pepper 

  • Chop spinach roughly and add  to the mixture with the parboiled potatoes 

  • Add to a greased ramekin or baking dish, add breadcrumbs and finish cooking for 15 minutes at 375 degrees

2 New York Strip Steaks, room temperature and dry

Sprig of thyme and clove of garlic( smashed)

  • season liberally w/ course ground pepper and course kosher salt prior to searing

  • In a heated  saute pan ( best if a cast iron skillet is used) apply minimal oil and place steak in the pan slowly and away from you ( sear on both sides for a minimum of 3-4 minutes on each side depending on how thick your steak is and depending on if you seek , rare, medium rare or medium

  • friendly tip, use the palm area closest to the thumb to gauge well done to rare starting with the middle of your wrist

  • add a spoonful of butter and thyme and garlic to baste your steak as it finishes

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