Episode 1, Season 1

Serves 2 people 



2 new york strip steaks

2 medium sized sweet potatoes

6 sprigs of fresh thyme

2 sprigs of fresh rosemary

3 cloves of  garlic

1/4 cup of good drinking white wine

olive oil

2 pats of salted butter

kosher or sea-salt

freshly ground black pepper



Preheat oven to 350 degrees.

Remove steaks from refrigerator and set aside.

Cut sweet potatoes into medium size wedges and place in a bowl. Coat with olive oil, add leaves from the thyme of rosemary (2 springs each), salt and pepper generously, add whole garlic clove in skin, and the wine. Toss together so everything is coated evenly and place on a non-stick baking sheet. Place in pre-heated oven for 30-35 minutes until crispy and slightly golden.

Place a non-stick pan on a med-high to high flame on the stove. While pan is heating, salt and pepper the steak filets generously in salt and pepper on all sides. When pan is hot enough coat the bottom with olive oil, allow to heat about 30 seconds or until you see a little smoke. Carefully place the steaks in the pan away from you to avoid splatter. Cook on one side for 1 minute then flip and do the same, flipping every minute. Add 2 peeled cloves of lightly smashed garlic into the pan, and the remaining thyme on the sprigs. Cook on each side again a minute each and then add pats of butter to the pan. As they cook, spoon the liquid over the steaks as they cook. Cook the steaks for a total of 6 minutes for the perfect medium rare, 7-8 for medium.

Remove steaks from pan and set aside to rest for a few minutes to allow juices to redistribute. Plate with sweet potatoes. Spoon some of the herbed butter/oil liquid over the steaks, serve and enjoy.