Pan-Seared NY Strip & Demi

Method

1. 1

   Ahead: make the demi-glace. In a medium saucepan over high heat, bring the stock to a boil. Allow to boil and reduce until only ¼ cup of stock remains.

2. 2

   Ahead. Just before class, please remove the steak from its packaging and set on a paper towel-lined plate to temper.

3. 3

   Peel and chop the parsnip and add it to the medium sauce pot. Smash the garlic and add, along with half of the thyme. Cover with milk and simmer until very tender, about 20 minutes. Peel the carrots. Gather your basting kit (garlic, butter, & thyme).

4. 4

   In a medium saute pan, melt two tablespoons of the butter. Add the carrots, season with truffle salt or flaky sea salt, and cook until tender. Finish with 2 tablespoons of the honey and continue cooking until glazey. Turn off the heat. Season the steak on all sides with truffle salt or flaky sea salt.

5. 5

   Heat a large saute pan over high heat. Add the canola oil to the preheated pan. Just before the oil begins smoking, add the steak and sear over high heat, flipping every 30 seconds or so until cooked to your desired doneness, about 2-3 minutes for a solid medium-rare. Turn heat down to low. Add your basting kit to the pan. Use a large metal spoon to baste for about 30 seconds to a minute.

6. 6

   Transfer the steaks to a cutting board to rest, topped with the garlic and thyme. Heat up the demi-glace in a small pot. Finish with 1 tablespoon of butter. Meanwhile, remove the sprigs of thyme and the garlic clove from the parsnip pot. Flash the parsnip and remaining liquid to reheat it, and then mash into a chunky puree.

7. 7

   Flash the carrots and plate everything piping hot! :)