Whole Roasted Ny Steak Recipe

Bring steak to room temperature

Remove the New York strip roast from the refrigerator 45–60 minutes before cooking and pat dry with paper towels. This ensures even roasting.

Preheat oven and pan: Position a rack in the oven center and preheat to 375°F (190°C). Place a heavy ovenproof skillet (cast iron preferred) on the stove over medium-high heat while the oven preheats.

Season: Rub the roast all over with the neutral oil. Liberally season with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Sear: When the skillet is smoking lightly, add 1 tablespoon butter. Sear the roast on all sides (2–3 minutes per side) until a deep brown crust forms. Use tongs to hold and brown the edges as needed.

Add aromatics: Reduce heat to medium. Add the remaining 1 tablespoon butter, smashed garlic cloves and thyme sprigs to the pan. Spoon melted butter and aromatics over the roast for 30 seconds to coat.

Roast: Transfer the skillet to the preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium. For a 2 lb roast expect ~15–25 minutes, but use a probe thermometer for accuracy.

Rest: Remove roast to a cutting board, tent loosely with foil and rest 15–20 minutes (temperature will rise a few degrees). Reserve pan drippings and aromatics for the sauce.

Carve: Slice the roast against the grain into 1/2-inch thick slices. Arrange on a warmed platter and sprinkle with flaky sea salt and chopped parsley if using.

Rehydrate porcini

Place the dried porcini in 1/2 cup hot water and soak 20 minutes. Once soft, remove porcini, reserve soaking liquid, and strain the liquid through a fine sieve or coffee filter to remove grit. Chop the rehydrated porcini and set aside; reserve the liquid.

Sauté mushrooms: In the same skillet used for the roast (careful — it will be hot; if too much fond remains, deglaze with a splash of stock), add 2 tablespoons unsalted butter over medium-high heat. Add the sliced fresh mushrooms and sauté without crowding until they release liquid and begin to brown, about 6–8 minutes.

Add aromatics: Add the minced shallot and minced garlic to the pan with the mushrooms and sauté 1–2 minutes until translucent and fragrant. Stir in the chopped rehydrated porcini.

Tomato paste & deglaze: Stir in the tomato paste and cook 1 minute to caramelize. Pour in the dry red wine to deglaze, scraping up all brown bits (fond) from the pan. Reduce the wine by about half, 2–3 minutes.

Add demi-glace and aromatics: Pour in the beef demi-glace and the reserved porcini soaking liquid (add only enough of the reserved liquid to make 2 cups total liquid when combined with demi-glace; use beef stock to reach volume if needed). Add the thyme sprig and bay leaf.

Simmer & reduce: Bring to a gentle simmer and reduce uncovered until slightly thickened and glossy, about 8–12 minutes. Stir occasionally and taste to judge concentration.

Finish & mount: Remove thyme and bay leaf. Off the heat, whisk in the cold diced butter (mounting) one piece at a time to enrich and slightly thicken the sauce. Season with salt and freshly ground black pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper). If sauce is too thick, thin with up to 1/2 cup warm beef stock to desired consistency.

Strain (optional): For a silky demi-glace, strain the sauce through a fine mesh sieve into a warm saucepan, pressing gently on solids to extract flavor, then reheat gently to serving temperature.

Finish with mushrooms: If you strained, return the reserved sautéed mushroom pieces to the sauce or spoon the unstrained sauce and mushrooms over the carved steak when plating.

Warm plates: Place sliced roast on warmed plates or a platter. Spoon a generous ladle of the wild mushroom demi-glace over the slices or alongside for guests to spoon.

Garnish & serve: Sprinkle with a few parsley leaves and a light pinch of flaky sea salt. Serve immediately with your choice of sides (roasted potatoes, creamed spinach, or seasonal vegetables).