1 dry aged NY steak 12 ounce

4 shallots quatered plus 1 shallot minced

2 sprigs of thyme

1 bay leaf

1 small pinch chili flakes

3 cups cleaned escarole rough chopped

4 tablespoons plus 2 teaspoons chicken stock

2 tablespoons white wine

1 tablespoon grated parmesan

1 tablespoon truffle butter or plain good quality unsalted butter

Pre-heat oven to 450 degrees

In a very hot cast iron pan with 1 tablespoon of oil sear the steak on one side for five minutes then flip the steak, add the shallots, thyme and bayleaf and place in oven for 8 minutes

While steak is in oven, in a saute pan over medium high heat add the remaining oil, and saute the minced shallot

Then add the escarole and wilt this should take about 2 minutes

Then add the white wine and 4 tablespoons of chicken stock, let this reduce for another 2 minutes then add chili flakes and parmesean

Remove steak from oven, pull from pan and let rest on a plate

Disgard herbs and place pan with steak drippings and shallots back on the stove top over medium heat, add remaining chicken stock and let reduce about 1 minute

Rub the top of the steak with the truffle butter

Serve steak over oven roasted potatoes, surround with shallots and escarole