Kansas Strip with Rosemary Potatoes

As many of you know, Laa and I have really been feelin' the steak lately. We don't eat big portions (the first time Laa had a tenderloin steak after 13 years of no mammals, we SPLIT a 5 oz. and had leftovers for breakfast) so we tend to make up for it in quality. Farmer's Market is back on, now, so Stillman Farms brings their fresh steaks practically to my office. Couldn't resist. And honestly? I really can tell the difference in their cuts of meat versus even the "premium" cuts at a normal grocery store.

Kansas Strip with Rosemary Potatoes with a Bourbon Mustard Au Jus

Kansas style strip sirloin is effectively a T-bone cut in half, straight down the bone. I find the bone helps to keep the meat rare in the center (only way Laa will eat it) and also gives great flavor for gnawing on the bone after.

Ingredients

• Thick cut (1"-1 1/2") bone-in sirloin
• 1 lb. red potatoes
• 3 cloves garlic
• fresh rosemary
• 1 tbsp butter, divided
• 1 shot whiskey (I used Jim Beam because it was on hand, but the drier the better)
• 1/4 cup broth (as low salt as possible)
• 1 tsp prepared mustard (yellow or dijon. I HATE dijon)

Prepare the Steak

1. Preheat oven to 350.
2. Set the steak out half an hour before you start cooking. You want it room temperature in order for it to sear. Because of how the farm cut the steaks, I had to scrape some gristle and bone marrow from the steak. I also chose to cut off the the thick section of fat opposite the bone side and at the bottom of the steak. I reserve all of this; fat to render for cooking, gristle and marrow for making stock. I also salted each side liberally to help sear as well.
3. Meanwhile, quarter potatoes and put in deep baking dish with a lid. Smash garlic (or mince finely if you don't like chunks of garlic in your food... wuss) and crush or chop rosemary. Place all in the baking dish with two tablespoons of the butter (substitute ghee, duck fat, bacon grease, olive oil, et cetera for more flavor. I had butter).
4. Cover and put in oven for 25 minutes.
5. While the potatoes are baking, put a skillet or saute pan (NOT NON-STICK) on low heat and render some of the reserved fat. After a few minutes, add some veggie oil and turn heat to medium.
6. Add steak and do not touch for two minutes. (For rare, 3-4 for more well done.) After two minutes, flip over and cook for another two minutes or more. Remove steak and set aside.
7. With pan still on medium heat, add the shot of whiskey. Most of it should evaporate completely. WARNING: If you used 100 Proof or higher liquor, there is a chance that it will ignite. Don't worry, just set it down and wait for the fire to burn off. When fire has died down, or whiskey has reduced to just a teaspoon or so, add broth and mustard and scrape the bottom of the pan to get up all the bits from the steak. Turn the heat to high, whisking constantly until reduced by half, about 2-3 minutes. Add butter, turn off heat, and whisk until combined.

To plate, we cut the steak off the bone and sliced thinly. I like to have the flavor evenly distributed, so I tossed the steak in the au jus to coat before placing on the plate. Laa then arranged the steak with the potatoes and half an avocado each. Would go well either with a red wine or a whiskey cocktail. We had it with milk. Enjoy!