Jul 14 2026
Restaurants›Deuxave›Cast Iron Seared New York Strip* Recipe

Cast Iron Seared New York Strip* Recipe

Inspired by Deuxave
Time1h
Serves2

Parsnip Purée, Root Vegetable Pave, Broccolini

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Ingredients

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For the New York Strip

For the Parsnip Purée

For the Root Vegetable Pave

For the Broccolini

Method

Preparing the New York Strip

  1. 1

    Season the Steak

    Generously season the New York strip steaks with salt and black pepper on both sides.

  2. 2

    Sear the Steak

    In a cast iron skillet, heat olive oil over medium-high heat. Add the steaks and sear for 4-5 minutes on each side for medium-rare.

  3. 3

    Baste with Butter

    In the last 2 minutes of cooking, add butter and thyme to the skillet, basting the steaks with the melted butter.

  4. 4

    Rest the Steak

    Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing.

Making the Parsnip Purée

  1. 5

    Cook the Parsnips

    In a pot, cover the chopped parsnips with water and boil until fork-tender, about 15-20 minutes.

  2. 6

    Blend the Purée

    Drain the parsnips and blend with heavy cream, butter, salt, and pepper until smooth.

Preparing the Root Vegetable Pave

  1. 7

    Layer the Vegetables

    In a greased baking dish, layer the sliced potatoes, carrots, and beets. Season with butter, salt, pepper, and thyme.

  2. 8

    Bake

    Cover with foil and bake at 375°F (190°C) for 30-40 minutes until the vegetables are tender.

  3. 9

    Slice and Serve

    Remove from the oven, let it cool slightly, then slice into squares.

Sautéing the Broccolini

  1. 10

    Sauté the Broccolini

    In a pan, heat olive oil over medium heat. Add minced garlic and broccolini, and sauté for 5-7 minutes until tender.

  2. 11

    Season

    Season with salt and toss to combine.

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