- Prep time
- 20 minutes PT20M
- Cook time
- 1 hour 15 minutes PT15.016666666667M
- 4 servings
Lock in the juices of these premium New York steaks by first searing them in a hot pan, then finishing them in the oven. The caramelized carrots and sweet pea mashed potatoes make the perfect companions for this flavorful beef.
- 2 pounds Yukon gold potatoes
- ½ cup heavy cream
- 2 cups English peas
- ¼ cup plus 1 tablespoon butter, divided
- 4 New York steaks (10 ounces each)
- Salt and pepper, to taste
- Granulated garlic, to taste
- 2 tablespoons vegetable oil
- 2 bunches baby carrots, peeled
- 3 tablespoons parsley, chopped
Heat oven to 400°F.
Bake the potatoes for 1 hour, or until tender. While the potatoes are cooking, bring heavy cream to a boil, add the peas and return to a boil. Place the hot mixture in a blender and puree until smooth. Strain into a metal bowl and then chill in an ice bath.
When potatoes are tender, remove from oven, scoop out the insides and mash with ¼ cup of butter. Mix in pea puree and season with salt and pepper.
Increase oven temperature to 425°F.
Season steaks with salt, pepper and granulated garlic. Heat a heavy-bottomed sauté pan on medium-high heat. Add oil and sear the steaks on each side, then transfer to a roasting rack. Roast steaks in oven for 4–6 minutes for medium rare, or to desired doneness.
Add 1 tablespoon butter and carrots to the pan used to sear the steaks. Cook for 3 minutes, then add the parsley to coat the carrots. When carrots have caramelized, serve the steaks plated alongside the sweet pea mashed potatoes and caramelized carrots.