Alright chefs, in your feed is a medium well New York strip on risotto with sautéed mushrooms, blistered tomatoes, and fried sage (garnish: H/T to Chef Christina Wilson).

The earthy, piney notes of the sage struck a nice balance with the richness of the dish. I had grape tomatoes lying around, but I’m glad I used it. They added some much needed acidity.

Clumsy plating and omitting lemon zest (the dish could’ve used some brightness) brings this dish from a 9/10 to an 8.25. Still, a great meal.

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OH MY GOSH OP. This looks absolutely delicious. Do you have a recipe for this? I love all of the ingredents included in this bowl so there is no doubt I would love it. And you cooked that steak perfectly.

Thats definitely less cooked than medium well and i wouldnt call them blistered tomatoes as theres no blistering on them, but overall looks like a cool little dish

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