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About the Dish

  • Butter


  • Southern Links BBQ Steak & Brisket Seasoning

    Southern Links BBQ Steak & Brisket Seasoning

  • Green Onion

    Green Onion

  • Georgia Grown Strip Steak

    Georgia Grown Strip Steak

  • Half-and-Half


  • Thyme


  • Yukon Gold Potatoes

    Yukon Gold Potatoes

  • Gruyere Cheese

    Gruyere Cheese

  • Lemon


  • Salad Greens

    Salad Greens


Heat oven to 400° F. Grease provided baking pan with 1/2 teaspoon cooking oil.
MISE EN PLACE Trim and finely chop green onion, keeping whites and greens seperate. Halve lemon, and juice 1 half. Measure 1 teaspoon juice (save the remainder for another use). Pick thyme leaves.
In a small bowl, mash butter with a fork to soften. Add 1/4 teaspoon Steak & Brisket Seasoning, 2 teaspoons onion greens and 2 teaspoons onion whites, and mix well. Cover and refrigerate.
Season steaks on all sides with remaining Steak & Brisket Seasoning, and let stand at room temperature while gratin bakes.
In a small saucepan, combine half-and-half, remaining green onion greens and whites, thyme, 1/4 teaspoon kosher salt and 1/8 teaspoon pepper. Working with one at a time, use a vegetable slicer or sharp knife to cut potatoes into even rounds that are 1/8-inch thick. Add to saucepan, and spoon half-and-half mixture over each potato to prevent darkening.
• When all potatoes are in saucepan, place over medium heat, and bring to a simmer. Transfer potatoes to prepared baking pan. Slowly pour liquid evenly over potatoes, letting it seep down into them. Sprinkle with cheese. • Bake until browned on top, bubbly around edges, and tender when pierced with tip of knife, about 25 minutes. Remove from oven, and let rest while steaks cook.
• Heat a large, heavy skillet (preferably cast-iron) over high heat. Add 1 teaspoon cooking oil, and gently swirl pan to coat bottom. When oil shimmers, add steaks (or cook 1 at a time.) • Cook without disturbing 3 minutes. Flip with tongs, and sear 3 minutes more for medium-rare. (Cook 1 minute longer per side for medium or 2 minutes longer for medium-well.)
• In a bowl, dress greens with 1 teaspoon olive oil and lemon juice. Season as desired with kosher salt and pepper. • Transfer steaks to dinner plates. Dot with green onion butter. • Let rest 5 minutes before serving with potato gratin and salad. Enjoy!