Viral Buttered New York Strip Dinner

New York Strip Steak

This isn’t just dinner—it’s a steakhouse experience at home. A juicy New York Strip grilled to perfection and topped with garlic butter, served over roasted sweet potatoes, greens, and smoky peppers, finished with a fresh chimichurri. Steak night doesn’t get better than this.

You’ll Need:

• 1 Elkins Cattle Co. New York Strip Steak
• Rancher’s Original seasoning
• Butter
• Garlic
• Sweet potatoes (cubed)
• Baby Bell peppers
• Arugula
• Olive oil
• Red chili flakes
• Bonus Topping: Tzatziki (grab our homemade recipe here)

For the Chimichurri:

• 1 bunch cilantro
• 1 bunch parsley
• 2–3 cloves garlic
• 2 green onions
• 2–3 tbsp rice wine vinegar
• ½ tsp salt (or to taste)

To make: Roughly chop herbs and garlic. Add everything to a blender or food processor and pulse until finely chopped (not puréed). Taste and adjust seasoning as needed. Set aside.

Let’s Make It:

Grill the Steak

1. Season your New York Strip with our Rancher’s Original Seasoning.
2. Grill or smoke it to 135°F internal temp for medium-rare.
   1. We cooked ours on a Traeger at 415°F, but any grill or cast iron pan works great too—just aim for a medium-high heat and cook to your desired doneness (we pulled ours at 135°F for a perfect medium-rare).
3. Top with mis of melted butter, garlic, and a dash more Rancher’s Original. Let it rest. Slice against the grain.

Roast the Veggies

1. Toss sweet potato cubes in olive oil, sea salt, pepper, and garlic and roast on a baking sheet until tender at 415 °F in the oven. Broil for 2-4 minutes at the end for a little crisp.
2. Smoke or grill bell peppers until soft with a nice char.

Serve

Start with a bed of arugula. Add sweet potatoes and grilled peppers. Slice steak and place on top. Spoon over your chimichurri. Bonus: Drizzle with tzatziki and finish with red chili flakes.

Trust us — words don’t even come close to describing this flavor when prepared using our New York Strip & Rancher's Original Seasoning.