New York strip steaks are a perfect option for a quick but still festive holiday supper. They are far faster to prepare than a roast, with the indulgence of a nice piece of meat. Serve them atop buttery root vegetables for a complete meal.
To cook the vegetables quickly, rapidly simmer them in salted water while you cook the steaks. While the steaks rest, saute the vegetables in an herb-infused butter to boost the flavor and richness.
Cook the steaks using the “frequent-flip” method. They cook more evenly and it’s easier to keep track of doneness. The 1-inch-thick steaks called for in this recipe take less than 10 minutes to cook.
To add variety while still keeping the ingredient list short, look for a packet of mixed fresh herbs in the produce section of the grocery store. A “poultry blend” works well as it usually includes hearty herbs for the flavored butter and soft herbs for the garnish.
New York Strip Steaks with Root Vegetables and Herb Butter
- 3 carrots, peeled and cut into 1/2-inch pieces
- 3 parsnips, peeled and cut into 1/2-inch pieces
- 3 teaspoons kosher salt, divided
- 2 tablespoons vegetable oil
- 2 (1-inch-thick) New York strip steaks
- 4 tablespoons unsalted butter
- 1 (0.5-ounce) package fresh herb blend, such as poultry herbs, divided
- Freshly ground black pepper
- 1 lemon
- Place the carrots and parsnips in a medium pot and cover with water by about 1 inch. Add 2 teaspoons salt. Cover, place over high heat and bring to a boil. Uncover, reduce the heat to medium and cook at a rapid simmer until tender, about 15 minutes. Drain well.
- Meanwhile, heat the vegetable oil in a large heavy skillet over medium-high heat. While the pan is heating, season the steaks with the remaining 1 teaspoon salt. When the oil is hot, add the steaks to the pan and cook, flipping about every minute, until a crust is formed and they register 125 degrees in the center, 6 to 9 minutes. Transfer to a plate.
- Reduce the heat under the skillet to medium-low. Wipe out the oil. Add the butter and all of the hearty herbs, such as thyme and rosemary, from the packet. Reserve any soft herbs, such as parsley and or chervil, for garnishing.
- When the butter has melted, add the drained carrots and parsnips. Cook, stirring frequently, until the vegetables are browned, 2 to 3 minutes. Remove from the heat. Zest and juice the lemon over the vegetables and season with pepper. Transfer to a serving platter.
- Thinly slice the steaks against the grain and place on top of the vegetables. Roughly chop the soft herbs and scatter over the top. Serve immediately.
Serves 4.
Per serving: 484 calories (percent of calories from fat, 61), 25 grams protein, 23 grams carbohydrates, 7 grams total sugars, 6 grams fiber, 33 grams total fat (14 grams saturated), 115 milligrams cholesterol, 382 milligrams sodium.
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