NY Strip Steak with Sweet Corn Succotash

Written by ButcherBox Kitchen Team on

Looking for a simple yet gourmet meal to impress? This NY Strip Steak with Sweet Corn Succotash is a perfect choice. The juicy ButcherBox Grass Fed, Grain Finished NY Strip Steak is seared to perfection, while the sweet corn succotash adds a fresh, vibrant twist to this hearty dish. Paired with buttery baked potatoes, this meal is a delicious way to enjoy a balanced dinner with wholesome ingredients. Whether you’re cooking for a special occasion or just treating yourself to something flavorful, this recipe has you covered!

NY Strip Steak with Sweet Corn Succotash

This recipe pairs a juicy ButcherBox NY Strip Steak with sweet corn succotash and buttery baked potatoes for a simple, flavorful meal. Perfectly balanced and easy to make!
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Protein: Beef
Cut: NY Strip Steak
Course: Main Course
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 2

Ingredients

  • 1 ButcherBox US Pasture-Raised NY Strip Steak
  • 2 russet potatoes
  • 1/4 cup grapeseed or sunflower oil 2 ear sweet corn
  • 3 slices ButcherBox bacon
  • 1/4 cup sun dried tomatoes
  • 1 bunch scallions
  • 4 tbsps unsalted butter
  • 2 cloves garlic
  • 1/2 bunch thyme
  • 3 tbsps sherry vinegar
  • 3 tbsps honey
  • 2 cups baby spinach
  • Rancher’s Steak Seasoning to taste
  • kosher salt to taste

Instructions

Homework: 1 1⁄2 Hours Before Cooking

  • Preheat your oven to 400F.
  • Prick each potato with a fork and rub with 1 teaspoon of oil (save the remaining oil for later!). Season with a pinch of
  • kosher salt and wrap in aluminum foil. Bake until tender, about 1 hour.

15 Minutes Before Cooking

  • Remove the steaks from its packaging and pat dry with paper towels. Set aside on a paper towel-lined plate at room temperature to temper.

Prep

  • Shuck and kernel the corn. Slice the scallions. Dice the sun dried tomatoes and bacon.

How to Cook

  • In a large saute pan over medium heat, melt 1⁄2 tablespoon butter. When the butter begins to sizzle, add the bacon
  • and stir occasionally until the fat has rendered, about 2 minutes. Add the corn and a pinch of salt and stir for 1 minute to warm.
  • Add the vinegar, honey, and tomatoes and stir until the corn is glazed and the liquid has evaporated, about 2 minutes.
  • Turn off the heat and stir in the scallions. Taste and use salt to adjust the seasoning. Set aside.
  • Open your windows and blast your oven vents!!!!!! Heat a large cast iron skillet or saute pan over high heat.
  • Pat the steaks dry and season generously on all sides with Rancher’s Steak Seasoning.
  • Add 2 tablespoons of oil to the pan. When the oil begins to smoke, add the steak. Flip every 30 seconds or so until it’snicely browned on all sides and it passes the “bounce test,” about 3-4 minutes for medium-rare.
  • Smash the garlic clove and add it to the pan, along with 2 tablespoons of butter and the thyme. Use a large spoon to baste with the garlic-thyme-butter for one minute.
  • Remove the steak from the pan and set aside on a cutting board to rest, topped with the garlic and thyme.
  • Reheat the succotash over medium heat. Once warm, turn off the heat and fold in the spinach to gently wilt.
  • Slice each baked potato and pinch to open. Add the remaining butter and a healthy pinch of salt.
  • Carve the steaks and plate it up alongside that beautiful baked potato and delicious corn succotash. Season with a pinch more of Rancher’s Steak Seasoning. Dig in!
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