New York Strip with Sherried Mushroom Sauce and Cheesy Mashed Potatoes

Ingredients

• 2, 8 oz New York Strip steaks
• 1 Tbsp sea salt or truffle salt
• 1 Tbsp garlic powder
• 1 tsp thyme
• 1 tsp black pepper
• 1 tbsp butter
• 6 sliced button mushrooms
• 1/2 tsp of the steak seasoning mixture
• 1/2 cup sherry
• 1/2 cup heavy cream
• fresh cracked black pepper

For the Potatoes

• 6 russet potatoes
• 2 tbsp butter
• 1/4 cup milk or heavy cream
• 1/4 cup chicken stock
• 1/2 cup shredded cheese like extra old cheddar or gruyere
• truffle or sea salt to taste

Directions

1. Bring the steak to room temperature.
2. Mix the salt, garlic, herbs, and pepper together and sprinkle each side of the steaks with about 1 tsp of the mixture. Let steak rest for 30 minutes.
3. Meanwhile, make the sauce and potatoes.

For the sauce...

1. Saute the mushrooms in the butter just until they begin to release their water. Season with the salt blend, add the sherry, continue to boil, and reduce by half. Add the cream and continue to simmer until reduced and slightly thickened.
2. Meanwhile, boil the potatoes in salted water until they are soft and tender. Drain and gently mash.
3. Heat the milk, and stock and melt the cheese in a saucepan. Mash into the potatoes. Continue to mash and whisk until smooth. Add additional salt and pepper to taste.
4. Broil the steak app 5 minutes per side for medium.
5. Serve the steak with the potatoes, boiled or steamed spinach with the mushroom sauce drizzled over all.