10 ingredients, 3 dishes. Welcome to Sweet July’s series, 10-Ingredient Menus, where we compile delicious, inspiring menus using just 10 ingredients. That’s right: An entrée, side and dessert using just 10 ingredients.
Our 10-Ingredient Menus series returns with a cozy meal perfect for commemorating the final days of winter. This is a classic steak and potatoes pairing that’s as delicious as it is comforting. And to wrap things up: A no-bake cheesecake that comes together in no time.
The main: Simple but delicious New York Strip Steaks that are seared on the stove and finished in the oven.
A great steak doesn’t need much—here’s a recipe to prove that theory. Cooking time will depend on the thickness of the steak—we recommend using a meat thermometer to help achieve your desired doneness.
Pan Seared Steaks with Garlic Butter
- 2 New York Strip Steaks
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 clove garlic, sliced
- Salt and Pepper, to taste
- Flaky salt, garnish
- Preheat oven to 350 degrees.
- Generously salt and pepper the steaks and, if they’ve been refrigerated, allow them to sit out while the oven preheats. Heat a tablespoon of olive oil in a cast iron skillet on high heat.
- Once the pan is hot, add the steaks and sear for 2 minutes. Flip, then add the butter and garlic to the side of the pan. Once the butter has melted, carefully tip the skillet toward you and baste the steaks with the garlic butter using a large spoon. Continue to sear and baste for two minutes, then place the skillet in the oven and cook until desired doneness. The timing will depend on the thickness of the steak, but begin checking with a meat thermometer after 5 minutes and add more time as needed. For medium rare, remove the steaks at 130 degrees and move them to a cutting board to rest.
- Once the steaks have rested for 10 to 15 minutes, slice and serve topped with extra flaky sea salt.
The side: Creamy mashed potatoes with classic toppings of sour cream and chives.
You can’t go wrong with this reliable side dish—we like to eat it by the spoonful.
Creamy Mashed Potatoes with Sour Cream and Chives
- 2 lbs Yukon gold potatoes
- 2 tbsp butter
- 2 tbsp sour cream
- 1 garlic clove, grated
- 2 tbsp chives, sliced
- Salt and Pepper, to taste
- Add potatoes to a large pot and cover with cold water. Add 2 tablespoons of salt. Boil until potatoes are fork tender then drain. In the same pot, add butter, sour cream and garlic clove. Mash to desired consistency. Season with salt and pepper and top with sliced chives.
For dessert: A no-bake cheesecake that tastes like you’ve been at it for hours.
No sharing necessary for these decadent desserts served in individual glasses.
No-Bake Cheesecake Cups with Raspberries
- 1 cup graham cracker crumbs (about 6 crackers)
- 1/2 tsp kosher salt + 1/8 tsp salt
- 4 tbsp melted butter
- 1 tsp + 2 tbsp + 1 tbsp granulated sugar
- 1/2 cup heavy whipping cream, cold
- 1 (8 oz) package cream cheese, room temperature
- 2 tbsp powdered sugar
- 1/2 tsp + ¼ tsp vanilla
- 8 oz sour cream
- 1 cup raspberries
- Make the graham cracker crust by combining the graham cracker crumbs, 4 tablespoons melted butter and 1/2 teaspoon salt. Divide between 4 clear glasses (about 2 ½ tablespoons per cup), gently pressing down to create an even layer.
- Add the cold whipping cream to a medium bowl. Tip: chilling the bowl first will ensure a faster whip! Using a mixer or electric whisk, whisk until you get stiff peaks (about 2-3 minutes). Set aside.
- In a large bowl, mix together 8 oz cream cheese, 2 tablespoons granulated sugar, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Add a small amount of whipped cream to the cream cheese mixture and gently fold. Once incorporated, fold the remaining whipped cream into the cream cheese mixture until uniform. Try not to overmix! Spoon or pipe the cheesecake filling into each of the 4 glasses. Use a knife to gently smooth the top to an even layer. Cover each glass with plastic wrap and chill in the fridge.
- In a small bowl, whisk together 8 oz sour cream, 1 tablespoon granulated sugar and 1/4 teaspoon vanilla. Spoon the sour cream mixture onto the cheesecake layer of each cup. Cover again with plastic wrap and chill in the fridge to set (around 1 hour at minimum, but best to make ahead and leave in the fridge overnight).
- Serve cold, topped with fresh raspberries.