NY Strip Steak with Truffle Honey-Glazed Roots & Demi-Glace
Chef Tyler
Rated 5.0 stars by 1 users
Servings
2
Prep Time
25 minutes
Cook Time
35 minutes
Hey there, it’s Chef Jason! 🔥 Today we’re diving into a culinary masterpiece with NY Strip Steak with Truffle Honey-Glazed Roots & Demi-Glace. We’ll sear a succulent NY strip steak to your preferred doneness, adding layers of flavor with a butter and thyme basting. On the side, we’re roasting vibrant rainbow carrots with a luxurious Brown Butter Truffle Honey glaze and creating a creamy parsnip puree. To finish it all off, we’ll drizzle with a rich demi-glace. This dish is pure indulgence—let’s get started! 🥩🥕
Ingredients
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1 14 ounce NY strip steak ❄
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1 parsnip ❄
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2 garlic cloves
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½ bunch thyme ❄
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1 pint whole milk ❄
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1 bunch rainbow carrots ❄
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5 tablespoons unsalted butter ❄
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1 packet Balinese Truffle Salt
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1 jar Brown Butter Truffle Honey
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¼ cup canola oil
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4 ounces demi-glace ❄
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Cutting board
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Knife
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Large saute pan or cast iron pan
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Medium saute pan
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Tongs
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Cooling rack
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Medium pot
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Spatula
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Wooden spoon
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Potato masher (optional)
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Plate with paper towels
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Peeler
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Small pot
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Metal spoon
Mise En Place 🔪
Directions
Preparation 🥒
Just before cooking, please remove the steak from its packaging and set on a paper towel-lined plate to temper.
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).
How to Cook 🍳
In a medium saute pan, melt two tablespoons of the butter. Add the carrots, season with Balinese Truffle Salt, and cook until tender.
Finish with 2 tablespoons of the Brown Butter Truffle Honey and continue cooking until glazey. Turn off the heat.
Season the steak on all sides with Balinese Truffle Salt.
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.
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.
Flash the carrots and plate everything piping hot! :)
Recipe Note
This class includes our Demi-Glace. We’ve shared the recipe below so you can recreate it in your own kitchen.
Demi-Glace
Ingredients
2 cups chicken stock
To make
1. 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.