Entree: United States – Great Plains United States (Nebraska) – Nebraska Beef Steak

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 8 min

Total 1 hr 5 min

Ingredients

- 4 New York strip steaks, approx. 10 oz (284 g) each
- 2 tsp (10 g) kosher salt, plus more for potatoes and asparagus
- 1 1/2 tsp (3 g) freshly ground black pepper, plus more to taste
- 3 tbsp (45 ml) neutral oil (canola or vegetable)
- 4 tbsp (57 g) unsalted butter, softened
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (4 g) fresh thyme leaves, chopped (or 1 tsp dried thyme)
- 1.5 lb (680 g) baby potatoes, halved if large
- 2 tbsp (30 ml) olive oil
- 1/2 tsp (2.5 g) smoked paprika (optional, for potatoes)
- 1 lb (450 g) asparagus, trimmed
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) unsalted butter (for asparagus)
- Fresh parsley, chopped, for garnish (optional)

Instructions

Short Description:
A straightforward, hearty main course showcasing Nebraska beef—well-seasoned, high-quality strip steaks grilled or pan-seared and finished with an herb butter, served with roasted baby potatoes and charred asparagus for a complete plate.

Regional Notes:
This Nebraska version emphasizes locally sourced beef and minimal seasoning to highlight the meat's flavor, reflecting Great Plains preference for simple preparation and high-quality beef. Unlike heavily sauced steakhouse styles, it relies on searing and an herb butter finish common in Midwestern home and grill cooking.

1. Remove steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature; pat dry with paper towels. Preheat oven to 425°F (220°C).
2. Toss baby potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) kosher salt, smoked paprika if using, and a pinch of black pepper. Spread on a baking sheet cut-side down and roast in the oven for 25–30 minutes, until golden and tender.
3. Meanwhile, make the herb butter: in a small bowl, combine 4 tbsp (57 g) softened butter, minced garlic, Worcestershire sauce, and chopped thyme; mix until homogenous. Reserve at room temperature.
4. Season both sides of the steaks with the remaining 1 tsp (5 g) kosher salt and 1 1/2 tsp (3 g) black pepper.
5. Heat a heavy skillet (cast iron preferred) or preheat an outdoor grill over medium-high heat. Add 3 tbsp (45 ml) neutral oil to the skillet and heat until just smoking. For grill, oil grates.
6. Sear steaks: place steaks in the hot skillet or on the grill and cook without moving for 3–4 minutes to form a crust. Flip and cook 3–4 minutes more for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness (add ~2 minutes per side for medium). During the last minute of cooking, add a small knob of the herb butter to the pan and spoon melted butter over the steaks (basting) to build flavor.
7. Transfer steaks to a cutting board and top each with a generous spoonful of the reserved herb butter. Tent loosely with foil and let rest 6–8 minutes while finishing vegetables.
8. While steaks rest, char the asparagus: heat 1 tbsp (15 ml) unsalted butter in a skillet over medium-high heat. Add trimmed asparagus, season with a pinch of salt, and cook, shaking or turning occasionally, until bright green and slightly charred, about 4–6 minutes. Finish with 1 tbsp (15 ml) lemon juice and a grind of black pepper.
9. Check potatoes; if crisp and tender, remove from oven. Taste and adjust seasoning.
10. To serve, plate one steak per person with a portion of roasted potatoes and charred asparagus. Spoon any rested juices from cutting board over the steak and garnish with chopped parsley if desired.