Yield- serves 1

Ingredients

NY strip steak 1 each

Sugar snap peas 6 each

Sugar snow peas 6 each

Mascarpone cheese 1/4 cup

Parsley 1 tbs, chopped

Tarragon 1 tbs, chopped

Mint 5 leaves, torn

Rosemary 1 sprig

Thyme 1 sprig

Butter 1 tbs

Olive oil 1 tsp

Garlic, 1 clove, smashed

Ice 2 cups

Salt to taste

Pepper to taste

Method of Prep:

Remove the NY strip from refrigeration and set on your counter, allow the meat to temper. Fill a medium pot with water and set on the stove to high heat, bring to a rolling boil. Salt the water heavily. (tip- you want the water to taste like the sea)
In the meantime add the ice to a medium sized bowl and cover with water to create an ice bath, then set aside. Once you’ve reached a consistent boil, add both the sugar and snow snap peas to the salted boiling water and blanch. Cook for 1-2 minutes, until you've reached a tender feel. Then, immediately transfer the tender peas to the ice bath to stop the cooking process. Once the peas are completely cooled, remove from the ice bath and place on a dry paper towel.
Once the peas have air dried, add them to a small bowl and season with olive oil, salt and pepper to taste. Set aside.
In a medium sized bowl add the mascarpone cheese, chopped parsley, tarragon and mint. With a whisk, mix the herbs and cheese until a light fluffy consistency is achieved. Set aside.
Pre-heat a cast iron skillet on high heat. While you wait, begin to season your NY strip steak. Aggressively salt and pepper all sides of the steak.
Once the cast iron skillet is hot (about 3-4 minutes) add the olive oil, let the oil heat up (about 1 minute). Place the steak on the hot oiled skillet and sear for 2 minutes, do not flip. Once the 2 minutes are up, flip the steak. Next, immediately add the butter, crushed garlic clove, rosemary and thyme sprigs. Tilt the pan slightly to allow the melted butter to fall to the bottom end of the pan, use a spoon to scoop the herby melted butter and begin basting the steak. (continuously spoon the butter over to the top of the steak) Repeat the basting technique for 2 minutes.
Remove the steak from the hot skillet and place onto a cutting board. Pour the remaining butter, herbs and garlic on top of the steak. Allow the steak to rest for 4-5 minutes. Once rested, slice.
Now you can start assembling the plate. Dollop or quenelle the whipped mascarpone cheese onto the plate. Then, arrange the peas in around the cheese. Next, the slices of steak. Garnish with olive oil, fresh herbs and flakey sea salt. Enjoy!

New York Strip Steak with Spring Peas