Big night · Heritage Recipes
Adapted from The Boston Cooking-School Cook Book, 1918.
Planked Steak
A dinner-party showpiece from 1918. The steak is broiled, finished on a hot oak plank and ringed with piped potatoes browned right alongside it.
TimeAbout 45 minutes
Serves4
EaseMedium
CutPrime Dry Aged New York Strip Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source2 dry-aged Prime strip or ribeye steaks
- Kosher salt and black pepper
- 2 lbs Yukon Gold potatoes, peeled
- 3 tbsp butter, plus more for the plank
- 2 egg yolks
- ¼ cup warm milk
- Parsley butter to finish
- 1 oven-safe oak or cedar plank, soaked
Method
- 1Boil the potatoes until tender. Mash with butter, yolks and milk, season and spoon into a piping bag.
- 2Heat the broiler. Season the steaks and broil 3 minutes per side.
- 3Butter the plank, set the steaks in the center and pipe the potatoes in a border around them.
- 4Broil until the potatoes brown and the steaks reach 125–130°F, about 5–8 minutes. Top with parsley butter and bring the plank to the table.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.
Big night · Heritage Recipes
Adapted from The Boston Cooking-School Cook Book, 1918.
Planked Steak
A dinner-party showpiece from 1918. The steak is broiled, finished on a hot oak plank and ringed with piped potatoes browned right alongside it.
TimeAbout 45 minutes
Serves4
EaseMedium
CutPrime Dry Aged New York Strip Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source2 dry-aged Prime strip or ribeye steaks
- Kosher salt and black pepper
- 2 lbs Yukon Gold potatoes, peeled
- 3 tbsp butter, plus more for the plank
- 2 egg yolks
- ¼ cup warm milk
- Parsley butter to finish
- 1 oven-safe oak or cedar plank, soaked
Method
- 1Boil the potatoes until tender. Mash with butter, yolks and milk, season and spoon into a piping bag.
- 2Heat the broiler. Season the steaks and broil 3 minutes per side.
- 3Butter the plank, set the steaks in the center and pipe the potatoes in a border around them.
- 4Broil until the potatoes brown and the steaks reach 125–130°F, about 5–8 minutes. Top with parsley butter and bring the plank to the table.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.