Herb Roasted New York Steak with Wedge Fries

American Entrée
50 min.
4 Servings
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Elevate a cozy night at home with this recipe for herb-roasted New York Steak and fries. With juicy boneless strip-steak and thick, crisp wedge fries, you won’t be able to tell your dining room apart from the best steakhouse in town.


  • 4 Market District russet potatoes
  • 4 semi-boneless strip steaks
  • 2 tsp. kosher salt, divided
  • 1 ½ tsp. ground black pepper, divided
  • 2 Tbsp. Market District extra virgin olive oil, divided
  • 2 tsp. Simply Organic paprika
  • 1 pkg (0.75 oz.) Nature’s Basket thyme
  • 1 pkg. (0.75 oz.) Nature’s Basket rosemary
  • 3 Simply Organic bay leaves
  • 3 Tbsp. Giant Eagle unsalted butter


  Prep Time: 5 min. • Cook Time: 45 min.

Preheat oven to 400°F. Wash potatoes and prick with a fork. Season each steak with ¼ tsp. kosher salt and ¼ tsp. ground black pepper.

Place potatoes on a baking sheet in oven. Bake until tender, about 45 minutes (or microwave on high for 10 minutes). Let cool, then cut into 6 wedges each. Place on a non-stick or parchment-lined sheet pan. Drizzle with 1 tablespoon of olive oil, then sprinkle with paprika, 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Increase oven temp to 450°F. Place in oven and bake until crispy and brown, about 20 minutes.

While the potatoes are baking, heat a heavy fry pan over high heat. Once hot, add 1 tablespoon of olive oil and the steaks. Sear on one side until browned, about 2 minutes. Turn and sear on the second side until brown, another 2 minutes. Reduce heat to low and add the thyme, rosemary, bay leaves and butter around the steak. Let the butter melt and cook with the herbs. Baste the steaks with the melted butter every minute or so, until cooked to your liking — a minimum of 145°F for food safety. Allow 7 minutes for every inch of thickness for medium.

Transfer to plates with the potato wedges and spoon the herb butter from the pan over the steak.

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