Playing How To Make New York Strip Steak with Baked Potatoes and Asparagus

A fuss-free steak dinner with baked potatoes and asparagus from Blue Jean Chef Meredith Laurence gets made in the oven or air-fryer.

"Steak and potatoes is a classic American dinner, but it usually takes three pans to prepare everything, including a vegetable," Meredith says. "Here we use a large sheet pan to cook everything at once in the oven — the trick is to stagger the cooking by starting with the potatoes, adding the steak and asparagus closer to the end and then broiling everything together for the grand finale. Do remember that the timing of this recipe depends entirely on the thickness of the steaks and how you like your steak prepared. Be ready to flex in either direction with the timing to make dinner your way."

For more one sheet meals, try Meredith's Sheet Pan Fish and Chips.

Adapted from One Pot Comfort by Meredith Laurence. Copyright © 2018 by Meredith Laurence. Used with permission by Walah! LLC. All rights reserved.

Ingredients
  • 2 russet potatoes, halved lengthwise
  • Canola oil
  • Salt and freshly ground pepper
  • Two 1-inch-thick New York strip steaks
  • Olive oil
  • Worcestershire sauce
  • 1 bunch asparagus, trimmed
  • Sour cream
  • Fresh chives, chopped
Yield
Serves: 2 to 4
Preparation

For the oven method:

Preheat oven to 450˚F.

Rub the potatoes with canola oil and season with salt and pepper. Arrange potatoes cut-side down on one side of a large sheet pan. Pierce potatoes several times with a fork and bake for 30 minutes.

Drizzle steaks with olive oil and Worcestershire sauce and season with salt and pepper. Pierce steaks several times with a fork on both sides and let sit at room temperature while potatoes are cooking.

Toss asparagus with olive oil and salt.

After 30 minutes of cooking, flip the potatoes and arrange the steaks on the sheet pan, next to the potatoes. Arrange asparagus on the other side of the pan, next to the steaks. Return the pan to the oven.

Roast for 5 minutes, then flip steaks and toss asparagus. Turn on the broiler and return pan to the oven. Broil for about 3 minutes for medium rare.

Let steaks rest 5 minutes before slicing and serving. While the steaks rest, broil asparagus for a few more minutes.

Top the baked potatoes with sour cream and chives and serve with the steaks and asparagus.

For the air fryer:

Preheat air fryer to 400˚F.

Rub potatoes with canola oil and season with salt and pepper. Arrange potatoes cut-side down in the air-fryer basket. Air-fry for 20 minutes, then flip potatoes and air-fry for 10 minutes more.

Drizzle steaks with olive oil and Worcestershire sauce and season with salt and pepper. Pierce steaks several times with a fork on both sides and let sit at room temperature while potatoes are cooking.

Toss asparagus with olive oil and salt.

When the potatoes are done, remove from the basket and tent loosely with aluminum foil to keep warm.

Add steaks to air fryer basket and air-fry for 9 minutes for medium-rare, 12 minutes for medium, or 14 minutes for well-done, flipping steaks halfway through.

Let steaks rest 3 minutes before slicing and serving. While steaks are resting, place asparagus in the air fryer basket and air-fry for 5 minutes, shaking the basket occasionally.

Top baked potatoes with sour cream and chives and serve with the steak and asparagus.

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