Ny Steak Recipe

Place parsnips and potato pieces in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until very tender, about 15–20 minutes.

Drain well and return to the hot pot for 1 minute to evaporate excess moisture.

Warm the cream, milk, and butter together in a small saucepan until butter melts (do not boil).

Push cooked parsnips and potatoes through a food mill into a bowl or process in a blender/food processor with the warmed cream mixture until very smooth. If needed, add more milk to reach a silky consistency.

Season with 1 tsp salt and 1/4 tsp white or black pepper. Keep warm on very low heat or hold in a warm oven (200°F / 95°C) covered.

Preheat oven to 400°F (200°C). Toss halved shallots with olive oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet, cut sides up.

Roast until tender and caramelized at the edges, about 20–25 minutes. If using, drizzle with 1 tsp balsamic vinegar and toss gently. Keep warm.

In a small saucepan over medium heat, add 1 tsp neutral oil and sauté the minced shallot until translucent, about 2 minutes (do not brown).

Add the red wine, thyme sprig, and bay leaf. Bring to a simmer and reduce by about two-thirds until syrupy (this will take 10–15 minutes).

Add the beef demi-glace (or concentrated reduced beef stock) and continue to simmer gently until the sauce coats the back of a spoon, about 5–8 minutes. Taste and season with 1/4 tsp salt and 1/4 tsp pepper.

Remove from heat, discard thyme sprig and bay leaf. Whisk in cold butter cubes one at a time to finish and slightly thicken the sauce into a glossy emulsion.

Keep the sauce warm in a thermos or over very low heat until plating. If it gets too thick, whisk in a splash of warm stock or water to loosen.

Bring steaks to room temperature for 30–45 minutes. Pat dry thoroughly with paper towels. Season both sides liberally with 1 tsp kosher salt and 1 tsp freshly ground black pepper per steak (adjust to taste).

Preheat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 2 tbs neutral oil and coat the pan.

Place steaks in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Reduce heat to medium-high. Add 2 tbs unsalted butter, the smashed garlic cloves and 2 thyme sprigs to the pan. Tilt the pan and spoon the melted butter, garlic, and thyme over the steaks (baste) repeatedly for 1–3 minutes, continuing until internal temperature reaches about 125–130°F (52–54°C) for medium-rare (or cook to desired doneness).

Transfer steaks to a cutting board, tent loosely with foil, and rest for 5–8 minutes so juices redistribute.

If desired, finish with a light sprinkle of coarse sea salt before slicing.

Divide the warm parsnip purée between two plates, using the back of a spoon to create a shallow well for the steak.

Slice each rested New York strip against the grain into 1/2-inch slices and arrange over the purée.

Nestle 3–4 roasted shallot halves alongside each steak portion.

Spoon 2–3 tablespoons of warm bordelaise sauce over the steak slices (reserve some sauce to serve on the side).

Garnish with a sprinkle of chopped parsley and a light pinch of finishing salt. Serve immediately.