Executive Chef Matt King has long been a favorite at Clarke, New England’s Official Sub-Zero, Wolf ad Cove Showroom and Test Kitchen. So it’s a delight to see his restaurant, Smith & Wollensky, shine on Boston Magazine’s March 1, 2021 list of “The Best Steakhouses in Boston Right Now.”
As the pandemic took hold, Chef King partnered with Clarke to cook and deliver 750 meals for staff at local hospitals and he worked with Clarke President Sean Clarke to create a “cooking at home” video series, which was done with social distancing at Clarke’s closed-at-the-time Boston Seaport showroom.
Watch Chef Matt King’s New England Living segment and if you are inspired to prepare this delicious dish, find his recipes here…
Matt King’s 16 oz. Prime Dry Aged NY Strip
- Season the steak well with Kosher salt and coarse ground black pepper. Let steak come to room temperature.
- Sear in a hot cast iron skillet in oil and cook to medium rare – roughly 4 minutes per side.
- Rest the steak for 5-7 minutes
- Slice and top with sautéed Cippolini (recipe below)
- Serve with Hash Browns (recipe below)
Make-at-Home Hash Browns
- 1.5 lbs Idaho Potatoes
- ¼ cup Fine Diced Green Peppers
- ¼ cup Minced onions (drained)
- 2 tsp Granulated Garlic
- 1 tsp Onion Powder
- ¼ tsp White Pepper
- 1 TBSP Kosher Salt
- Pinch of Turmeric
- 4 oz Clarified Butter
- Bake, peel, and small dice the potatoes. You will need one pound of potato after they are peeled and diced, so start with 1.5 lbs. of raw potato.
- Mix together all dried spices.
- Combine the potatoes and spice mix well.
- Using a French steel pan, cook the potatoes in the butter, forming into a tight round.
- Cook the potatoes until a thick golden crust forms on the bottom, then flip. Add more butter as needed.
- 1 lb. Butter
- 1 Lemon
- ¼ cup Chopped Parsley
- 4 oz Roasted Garlic
- 1 oz Kosher Salt
- Cube and Soften the butter at room temperature.
- Combine all ingredients.
Balsamic Roasted Cippolini
- 1 oz Butter
- 1 Sprig Rosemary
- 1 cup Peeled Cipollini Onions (6 pieces)
- 2 oz Brown Sugar
- 2 oz Balsamic Vinegar
- Salt and Pepper to taste
- Leaving the onions whole, brown them in the butter in a large skillet.
- Add the brown sugar and melt to begin forming a caramel.
- Add the balsamic vinegar and the whole sprig of rosemary..
- Cook for 5 minutes or until the onions begin to soften.
- Cool and reserve for service.