1-2 hours prior to cooking, remove New York Strip Steak (2) from fridge to allow them to come to room temperature. Steaks should weight 8-10 ounces each and about 1- 1 1/4-inch thick.
Preheat oven to 400 degrees F (200 degrees C).
Scrub Japanese Yam (2) under running water to remove dirt. Leave the peel on and cut the yams into medium-sized wedges (approx. ½” wide).
Transfer to baking sheet, drizzle with Extra-Virgin Olive Oil (to taste) and season with a pinch of Kosher Salt (to taste), Freshly Ground Black Pepper (to taste), and Hot Paprika (to taste). Toss everything to coat.
Lay each wedge flat and bake approximately 45 minutes or until golden-brown and fork tender – flip them halfway into cooking.
Around the 30-minute mark of baking, get to work on the steak. Preheat your cast-iron skillet over med-high heat.
Pat the steaks dry with paper towel. Rub them with a small amount of Avocado Oil (to taste) and liberally season both sides with Coarse Salt (to taste).
Once the skillet begins to smoke, lay each steak flat into the pan and cook exactly 2 minutes on medium-high heat. Do not move the steaks – you are trying to develop a golden-brown crust.
Flip the steaks, add in Ghee (2 tablespoon), Garlic (2 clove), and Fresh Thyme (3 sprig) to the bottom of the skillet.
Using a damp kitchen towel or heat-resistant mitt, gently tip the skillet towards yourself so that the juices pool at the bottom. (Caution: there will likely be some splatter from the rendered juices.) Using a large spoon, continuously baste each steak for 1:45 - 2 minutes for medium-rare to medium. Cook less for more rare.
Immediately remove steaks from the skillet, season both sides with freshly-cracked black pepper and rest on a cooling rack or an upside down spoon anywhere from 6 to 10 minutes.
Meanwhile, check on the sweet potatoes and if they are fork tender, remove them from the oven.
Once the steak is rested, slice against the grain and serve alongside the yam fries and an optional salad of your choice.