New York Strip Pan Sear with Bordelaise

How to make it

1. Pat the new york strip dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the butter in a cast-iron skillet over medium-high and crisp the new york strip until deeply colored.
3. Add the aromatics with the asparagus and cherry tomatoes; cook until fragrant and just tender.
4. Build the bordelaise sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over roasted potatoes.