Ny Striploin Recipe

Bring to room temperature

Remove the dry-aged NY striploin from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels.

Season both sides of the steak evenly with kosher salt (about 1.25 tsp total) and freshly ground black pepper. Press seasoning gently so it adheres.

Preheat a heavy skillet (cast-iron preferred) over medium-high heat for 6–8 minutes until very hot and just beginning to smoke. Add 1 tbs neutral oil and swirl to coat.

Place the steak in the pan and cook undisturbed for 3–4 minutes to develop a deep brown crust (for a 10 oz center-cut about 1–1.25" thick). Flip and sear the opposite side 2.5–3.5 minutes for medium-rare (target internal temp 125–130°F / 52–54°C). Adjust time ± for desired doneness.

During the last 90 seconds of cooking, add 1 tbs unsalted butter, 2 crushed garlic cloves, and 2 thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak (baste) continuously to build flavor.

Remove the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute (internal temp will rise a few degrees). Finish by sprinkling sea salt flakes to taste.

Place the peeled and cubed Yukon Gold potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a simmer over medium-high heat and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes.

While potatoes cook, warm the whole milk and heavy cream together in a small saucepan or microwave until hot but not boiling. Keep warm.

Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture. Pass the potatoes through a ricer or fine-mesh sieve into a clean pot for the smoothest texture. If you don't have a ricer, mash thoroughly until no lumps remain.

Over low heat, stir in the 2 tbs room-temperature butter, then gradually fold in the warm milk/cream mixture a little at a time until the purée is silky and reaches desired consistency. Season with 3/4 tsp salt and 1/4 tsp white or black pepper. Keep warm until plating.

Bring a small saucepan of salted water to a simmer. Add the peeled carrots and simmer until just tender, 6–8 minutes (depending on size). Drain and set aside.

In the same saucepan over medium heat, melt 1 tbs unsalted butter. Add 1 tsp brown sugar and 2 tbs orange juice (or water) and swirl to combine. Add the cooked carrots and toss to glaze until shiny and the liquid reduces to a glossy coating, about 2–3 minutes. Season with 1/4 tsp salt and a pinch of black pepper.

Trim and prepare your chosen seasonal vegetables (for example, snap asparagus tips or haricots verts). Heat 1 tsp olive oil in a small sauté pan over medium-high heat.

Add vegetables and sauté quickly until bright and just tender, 2–4 minutes depending on type. Season with 1/8 tsp salt and 1/8 tsp black pepper. Remove from heat and keep warm.

Spoon a generous portion (about 1/2 cup) of pomme purée onto the center of a warm plate and smooth into a small mound or swoosh.

Arrange glazed carrots and seasonal vegetables neatly beside the purée.

Slice the rested striploin against the grain into 3/4" thick slices. Fan 2–3 slices over the purée and arrange the remainder alongside.

Spoon any rested pan juices or remaining butter from the searing pan lightly over the steak slices. Sprinkle a few sea salt flakes and the optional chopped parsley over the vegetables and potatoes for color.

Serve immediately.