NY Strip Steak with Crispy Fingerling Potato and Grilled Pineapple Arugula Salad

8 oz NY strip or any good cut from the cow

1 sprig thyme

3 tbsp unsalted butter

2 piece of garlic

¼ cup EVO

Steak

1. Liberally season the steak with salt and pepper
2. In a hot pan cover the bottom of the pan with EVO
3. Pat any moisture on the steak and pan sear until it’s evenly brown on one side
4. Flip the steak over and brown on the other side
5. Throw in garlic, thyme, and butter
6. Spoon the butter over the steak until it turns brown
7. Throw the steak in a 350 degree oven until the internal temperature is 125 degrees
8. Pull out the steak and let it rest for 10 mins

Potatoes

1 qt fingerling potatoes

1 sprig rosemary

2 piece garlic

3 tbsp garlic

¼ cup EVO

1. In a pot cover and potatoes cold water (throw in a handful of salt)
2. Cook the potatoes until it’s soft but not mush
3. Drain the potato and cool in the fridge
4. After the potatoes have been chilled cut them in half lengthwise
5. In a cold saute pan cover the bottom of the pan with EVO
6. Place the potatoes faced downwards (where the flat side of down)
7. Throw in the garlic and rosemary
8. Cook the potatoes until they are golden brown and throw in the butter
9. Drain the fat and generously season with salt and pepper

Pineapple salad

1 ripe pineapple

1 cup arugula

1 radish

½  lemon

2 tbsp EVO

1. Cut the top and bottom of the pineapple
2. Then cut the outer layer and cut into ½ inch rounds
3. Grill the pineapple rounds
4. Toss the arugula in lemon juice and EVO