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Mother's Day Steak Dinner at our Home

My son, Thomas, and I happened upon a tradition several years ago when he forgot to buy me a present. I asked him to simply write me a card from the heart. I was blown away, and every year since I continue to be staggered by his sentiments. This year Thomas, now eighteen and heading to college in the fall, not only wrote me a heartfelt card, but he also prepared a Mother’s Day feast, which included beef New York Strip steaks, garlic mashed potatoes and a spinach and mushroom saute.

Thomas began cooking when he was fifteen and around that same time he also took up photography and videography. For this Mother’s Day, my husband asked him to combine his skills, so we could share with you a delicious and easy recipe that highlights our mouth-watering beef steaks. Thank you to Chef Jean-Pierre and his How to Cook a Steak Dinner (on a Budget). Below is his recipe that Thomas used to cook our dinner – and it was wonderful! The herb butter was a savory addition atop the steaks. We're having a current special on New York Strip Steaks.

I hope you enjoy Thomas's video and the recipe. Let us know what you think in the comments. 

 For the Steak:

  • 2 NY Strips 8 to 12 ounces each

  • 2 ounces Clarified Butter or Cooking Oil


For the Herb Butter:

  • 4 ounces Sweet Butter room temperature

  • 1 teaspoon approx. Fresh Tarragon chopped

  • 1 teaspoon approx. Fresh Thyme chopped

  • 1 tablespoon approx. Fresh Parsley chopped

  • 1 tablespoon approx. Garlic chopped

For the Sautéed Mushrooms:

  • ¼ cup Shallots minced

  • 6 ounces Mushrooms sliced

  • 2 cups Spinach Leaves


For the Mashed Potatoes

  • 2-3 lbs yellow potatoes, peeled

  • 2 Tbs Knorr Chicken Broth

  • 3 cloves garlic, minced

  • 1 stick butter

  • ½ cup milk (2% or whole)

  • Salt and pepper, to taste

 Preheat Oven to 500ºF

 For the Steak:

  • Season the steaks with salt and pepper on both sides.  In a sauté pan, add the butter and when at 365F add your steaks.  Do not touch them for at least 2 to 3 minutes to create a nice sear.  Finish cooking in the PREHEATED oven for 5 to 6 minutes.

  • For the Herb Butter:
  • Mix all ingredients together and reserve – we could not find fresh spices, so we used dried, and the butter tasted fabulous although its color was a deep shade of green.


For the Sautéed Mushrooms:

  • In a sauté pan, heat some garlic olive oil, when hot add the shallots sauté for a few minutes, and add the mushrooms, sauté for a few more minutes and add the spinach and cook until the spinach leaves are wilted it should not take more than a couple minutes.  


For the Mashed Potatoes

  • Fill large pot with water and add chicken broth.

  • Peel and cut potatoes into medium size cubes and carefully place into hot water making sure the water covers the potatoes.

  • Bring water to a boil and then decrease temperature to medium heat.

  • Cook for approximately 16-20 minutes or until potatoes are soft.

  • Drain water and transfer potatoes to large bowl.

  • Add butter, milk and minced garlic, and salt and pepper to taste

  • Mash and mix with potato masher until the lumps are gone

  • Add additional milk, if necessary, 1 TBS at a time

  • If you like silky smooth potatoes, you can whip them with a handheld electric blender or emulsifier.