New York Strip with Bourbon Roasted Potatoes

Last weekend we attended the Spirit of Texas Tasting at the Texas Forever Fest in Plano, Texas.  We had the opportunity to taste some whiskeys from some of the best distilleries here in the state of Texas.  There we many other vendors with everything from nuts to clothing to spice rubs.

We decided that it was time to do another recipe using the bourbon from some of our distilling friends, along with a spice rub from some new friends we met at the event.  Adding just a little bit of bourbon to the pan roasted potatoes takes them to a completely different level.  We used the Coffee Steak Rub from our new friends at Cooking with the Robinsons.

We started with some grass fed New York strip steaks.  Grass fed is important because it really allows the steak to be extra tender.  We put a generous helping of the Coffee Steak Rub on both sides of the steak.

Today started with some rain, so rather than put the steak on the grill, we decided to cooke the steaks sous vide and then reverse sear them on a cast iron griddle.  When cooking a steak sous vide, I like to cook it a little more than medium rare to account for the steak being the same temperature throughout, so these went into the water at 137 degrees.  While that cooks in the water bath for an hour, it's time to make the potatoes.

We used smaller Yukon Gold potatoes and cut them into bite sized pieces.

and covered them in olive oil and some fresh chopped rosemary and a healthy dose of kosher salt.

Get the pan hot on the stove.  I like to use a ceramic coated non-stick pan so the potatoes don't stick, but I don't need to worry about getting the pan too hot.  Once the pan is heated, add the potatoes and toss them a few times just to make sure that everything is well coated.

Turn the heat down to medium high and let the potatoes cook until they start to brown.  Toss them frequently so they get brown all over.  Then turn the heat down to low and cover the pan and let them cook for about 30 minutes until the potatoes are soft.

While the potatoes cooked, I boiled some asparagus in some salted water until they were tender.  Using salt water will turn them a bright green.  Cook the asparagus until it is almost tender; they will continue to cook after you take them out of the water and they will cook a little more if you saute them before serving.

By this time, everything is about ready to come together, so it's time to heat up the cast iron griddle to sear the steaks.  When the griddle is really hot add the steaks.  They will only need a minute or two per side.

Once those are on, take the lid off the potatoes and turn the heat back up to high.  Add some chopped garlic and as soon as you can smell the garlic, add two ounces of bourbon.

For this recipe, I used Garrison Brother's Texas Straight Small Batch Bourbon Whiskey, or really any other bourbon.  The result was amazing.