Gourmet Meals at Home: Steak & Potatoes

Let's talk about our entree and what's more American than steak, potatoes and vegetables. But I'm going to show you how to turn this into a gourmet meal. I have an assortment of some beautiful mushrooms here that go really well with the steak, I have some fingerlings, white asparagus, green asaparagus and some fresh herbs. I have a beautiful piece of New York strip steak. What's going to make this very special is my steak rub. And it's all about the seasoning -- fresh herbs and spices. You want to coat it well with the rub, and I also have some sea salt. It's very important when you're placing a rub onto your meat that the meat is dry, first of all, and that you put the rub on first before you add the salt. If you put the salt on first, the rub will stick to it and not work so well. We're going to move it over to the pan and add our fresh herbs. I've cooked this steak three and a half minutes on each side. I'm going to let this steak sit here, let it rest. Next up I have my mushrooms -- matsutake, hen of the woods, some creminis. I'm going to add in my asparagus which I've already blanched off, a little bit of fingerling potatoes, and I've minced up a little bit of fresh herbs in there. Going to add some fresh pepper to it, some sea salt. You can find this recipe here on DinnerTool.com. We're going to place it right in the center of the plate, trim this up just a little bit, slice it down and garnish it with some fresh herbs. I used the fingerling potatoes instead of your traditional Idaho or Yukon potatoes and put a little bit of love and passion behind it. That's what it's all about.