Herb-Cedared NY Strip with Twice-Baked Potatoes and Charred Corn On The Cob

Name: Herb-Cedared NY Strip with Twice-Baked Potatoes and Charred Corn On The Cob
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (10 oz) NY strip steaks; 2 tbsp olive oil; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 1 tsp finely grated lemon zest; 2 cloves garlic, minced; 1 tsp kosher salt; 1/2 tsp black pepper; 4 large russet potatoes; 1/2 cup sour cream; 1/4 cup milk; 2 tbsp butter; 1/2 cup shredded sharp cheddar; 1/4 cup grated parmesan; 2 ears corn on the cob; 1 tbsp butter (for corn); Salt and pepper to taste

A bold, restaurant-style dinner featuring NY strip steak seasoned with herb cedar, paired with creamy twice-baked potatoes and sweet corn on the cob charred for depth. This meal blends sear technique, creamy potatoes, and smoky corn for a complete plated dinner.

Total time

45 min

Prep

20 min

Cook

25 min

Serves

dinnermaincoursebeefhigh-proteinmealprep-friendly

Chef’s Pro Tips

Let steak rest after cooking to reabsorb juices.
For extra flavor, drizzle a splash of lemon juice over the steak before serving.

Serving Suggestions

Serve with a crisp green salad and a simple garlic butter sauce on the side.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat steak gently to avoid overcooking; potatoes reheat well in a microwave or oven.

Nutrition

Estimated, per serving

calories: 560kcal
protein: 42g
carbs: 42g
fat: 24g
fiber: 5g

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